高产L-乳酸副干酪乳杆菌对酸菜品质及安全性的影响  

The effect of Lactobacillus paracasei with high production of L-lactate on the quality and safety of pickled Chinese cabbage

作　　者：刘晓辉[1] 李杨[1] 敖静[1] 高晓梅[1] 孙玉禄[1] LIU Xiaohui;LI Yang;AO Jing;GAO Xiaomei;SUN Yulu(Microbial Research Institute of Liaoning Province,Chaoyang 122000,China)

机构地区：[1]辽宁省微生物科学研究院,辽宁朝阳122000

出　　处：《食品与发酵工业》2020年第17期114-118,共5页Food and Fermentation Industries

基　　金：辽宁省科技型中小企业技术创新基金项目(2010ZT502,2013ZT801)。

摘　　要：为提高酸菜的品质,对副干酪乳杆菌(Lactobacillus paracasei)发酵的L-乳酸酸菜和传统酸菜在发酵过程中的感官、理化指标和微生物变化规律进行比较,评价副干酪乳杆菌对酸菜品质及安全性的影响。结果表明,与传统酸菜相比,副干酪乳杆菌发酵的L-乳酸酸菜感官品质更优;富含L-乳酸、Vc含量高、亚硝酸盐含量低且没有亚硝酸峰值出现、总酸含量较高;乳酸菌活菌数量更多,霉菌和酵母菌数量少,大肠杆菌未检出。说明接种副干酪乳杆菌可以提高酸菜的品质和安全性。To improve the quality of pickled Chinese cabbage,this experiment evaluated the effect of Lactobacillus paracasei on the quality and safety of pickled Chinese cabbage by comparing the sensory,physical and chemical indicators and microbial changes during fermentation of L-lactic pickled Chinese cabbage and traditional pickled Chinese cabbage.The results showed that,compared with traditional pickled Chinese cabbage,the sensory quality of L-lactic acid fermented by L.paracasei was better,with high concentration of L-lactic acid and Vc,the nitrite concentration was also lower than that of traditional method,no peak of nitrite appeared during fermentation.The total acid content was higher as well.The number of live lactic acid bacteria was higher and the number of mold and yeast was lower;while Escherichia coli was not detectable.Results indicated that fermentation with L.paracasei could improve the quality and safety of pickled Chinese cabbage.

关 键 词：副干酪乳杆菌 亚硝酸盐 L-乳酸 品质 安全性 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]