连续自然发酵泡菜中菌群显微表征与抗氧化活性的研究  

Research on Microflora Characterization and Antioxidant Activity of Continuous Natural Fermented Pickles

作　　者：刘秉坤 吕嘉枥 晁倩文 罗潇 LIU Bing-kun;LV Jia-li;CHAO Qian-wen;LUO Xiao(School of Food and Biological Engineering,Shaanxi University of Science&Technology,Xi'an 710021,China)

机构地区：[1]陕西科技大学食品与生物工程学院

出　　处：《中国调味品》2020年第1期13-19,共7页China Condiment

基　　金：陕西省重点研发计划项目（2019NY-123）

摘　　要：泡菜自然发酵因地域条件不同,其菌群构成、功能性及理化特性不同,从而影响其品质的优劣。目前关于泡菜发酵研究较多的是单批次发酵,主要集中在理化指标和菌群的多样性等方面,而对于多批次连续发酵的研究较少,对菌群显微表征及抗氧化活性的报道不多。该研究以莲花白、黄瓜、红萝卜等为主要原料,进行连续7代自然发酵泡菜,分析检测发酵过程中菌群显微特征、SOD酶活性、DPPH自由基清除率、还原力、pH、总酸含量、亚硝酸盐含量等,结果表明:连续自然发酵过程中,前2代主要以杆菌为主,第3代和第4代有酵母菌和球菌出现,第5代后杆菌逐渐增多,连续发酵7代后均以杆菌为优势菌群;SOD活性在前3代逐渐升高,此后呈波动变化,最高为(82.22±6.71)U/mL;还原力波动变化,整体呈现上升趋势,发酵第7代时,还原力最高,为(54.35±2.84)μg/mL,比发酵前提高了2.6倍;DPPH自由基清除率在第0~1代迅速升高,此后波动变化,最大达到(99.09±0.50)%;pH、总酸含量、亚硝酸盐含量在整个发酵过程中均符合国家标准。Natural fermented pickles have different flora compositions,functions and physicochemical characteristics due to different geographical conditions,thus affecting the quality of pickles.At present,the research on pickle fermentation is mostly single-batch fermentation,mainly focusing on the physical and chemical indicators and the diversity of bacterial flora.However,there are few studies on multi-batch continuous fermentation,and there are few reports on the microscopic characterization of bacterial flora and antioxidant activity.In this study,cabbage,cucumber and carrot are used as the main raw materials to carry out seven generations of natural fermented pickles.The microflora characteristics,SOD activity,DPPH free radical scavenging rate,reducing power,pH,total acid and nitrite content in the fermentation process are analyzed and detected.The results show that in the process of continuous natural fermentation,the first and second generations are mainly bacilli,the third and the fourth generations are yeasts and cocci,bacilli are gradually increased in the fifth generation and have become the dominant bacterial flora after the seventh generation of continuous fermentation;SOD activity is increased gradually in the first,second and third generations,and then is fluctuated,with the highest value of(82.22±6.71)U/mL;and the fluctuation of reducing power shows an upward trend as a whole.In the seventh generation,the highest reducing power is(54.35±2.84)μg/mL,which is 2.6 times higher than that before fermentation.DPPH free radical scavenging rate is increased rapidly in the 0th^1st generation,and then is fluctuated,the highest DPPH free radical scavenging rate is(99.09±0.50)%.The pH,total acid content and nitrite content all meet the national standard during the whole fermentation process.

关 键 词：连续自然发酵 泡菜 抗氧化活性 显微表征 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]