传统中韩泡菜乳酸菌菌相分析与风味物质组成的比较  

Comparison of flavor substances and analysis of lactic acid bacteria flora between Chinese paocai and Korean kimchi

作　　者：马欢欢[1] 吕欣然[1] 白凤翎[1] 励建荣[1] 

机构地区：[1]渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《食品与发酵工业》2015年第12期184-190,共7页Food and Fermentation Industries

基　　金："十二五"国家科技支撑计划课题(No.2012BAD29B06);辽宁省高等学校创新团队课题(No.LT2014024)

摘　　要：通过对传统中韩泡菜的发酵原料与工艺,乳酸菌菌相和风味物质组成进行比较,分析了传统中韩泡菜发酵过程中乳酸菌菌相的生态演替和风味物质组成。传统中国泡菜发酵过程中的优势乳酸菌为明串珠菌Leuconostoc、乳杆菌Lactobacillus、片球菌Pediococcus和肠球菌Enterococcus,产品的主体风味物质包括有机酸类、醇类和酯类。传统韩国泡菜发酵过程的优势乳酸菌为明串珠菌Leuconostoc、乳杆菌Lactobacillus、乳球菌Lactococcus和魏斯氏菌Weissella,其主体风味物质为含硫化合物。传统中韩泡菜发酵过程中的乳酸菌菌群演变和主体风味物质组成都存在较大差异。Lactic acid bacteria are considered as the dominant microbial flora in the process of the traditional Chinese paocai and Korean kimchi,which have important effects on the quality of the pickles. The successions of lactic acid bacteria flora and flavor composition were analyzed and compared through the fermentation materials and process between the traditional Chinese paocai and Korean kimchi. The Leuconostoc,Lactobacillus,Pediococcus and Enterococcus were the dominant microflora in the fermented process of traditional Chinese paocai. The main flavor substances of the products included organic acids,alcohols and esters. The Leuconostoc,Lactobacillus,Lactococcus and Weissella were the dominant microflora in Korean kimchi,and its main flavor substances were sulfur compounds.There was much difference in the evolution of lactic acid bacteria and flavor substances in the process of fermentation between traditional Chinese paocai and Korean kimchi.

关 键 词：传统中国泡菜 传统韩国泡菜 乳酸菌菌相 风味物质 分析与比较 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]