大头菜发酵菌株比例及发酵工艺优化  

Optimization of strain ratio for turnips fermentation and related process

作　　者：唐玲[1] 曾许珍 张静[1] 张碧莹[1] 蒋和体[1] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市威利农业开发有限公司,重庆404700

出　　处：《食品与发酵工业》2017年第1期85-90,共6页Food and Fermentation Industries

基　　金：重庆市“121”科技支撑示范工程(cstc2013jcsf-jcssX0033)

摘　　要：选择合适的发酵条件对大头菜发酵过程中的产酸和感官评价至关重要,首先进行菌株的组合优化,通过优势菌群的构建和发酵菌株的配比优化实验确定适合大头菜发酵的菌种比例为鼠李糖乳杆菌∶肠膜明串珠菌∶短乳杆菌=3∶2∶3;然后以大头菜为原料进行乳酸菌接种发酵,通过单因素实验和正交试验最终确定大头菜的最佳发酵工艺条件为乳酸菌(鼠李糖乳杆菌∶肠膜明串珠菌∶短乳杆菌=3∶2∶3)接种量2%,食盐浓度8%,发酵温度27℃,发酵时间90 d。Selecting appropriate fermentation condition is essential for acid production and sensory evaluation of turnip during its fermentation. Firstly, the combination of strains was optimized, and suitable strain ratio for turnip fermentation was determined as Lactobacillus rhamnosus： Leuconostoc mesenteroides： Laetobacillis brevis = 3：2：3 through construction of dominant bacteria and optimization experiment for proportion of strains fermentation. Then turnips were used as raw materials to carry out fermentation inoculated with lactic acid bacteria. Using single factor experiment and the orthogonal experiment, the optimum fermentation condition for turnips was determined as follows： lactic acid bac- teria （L. rhamnosus： L. mesenteroides： L. brevis = 3： 2：3 ） inoculum was 2% , the salt concentration was 8% ; the fer- mentation temperature was 27℃, and the fermentation time was 90 d.

关 键 词：大头菜 乳酸菌 发酵 菌种比例 工艺优化 

分 类 号：TQ920.6[轻工技术与工程—发酵工程] TS255.3