嗜酸乳杆菌和乳酸乳球菌混合发酵菊芋泡菜的研究  

Study on the Mixed Fermentation of Jerusalem artichoke with Lactobacillus acidophilus and Lactococcus lactis

作　　者：徐清萍 郭苗苗 唐培鑫 任超凡 唐百芬 胡丽亚 XU Qing-ping;GUO Miao-miao;TANG Pei-xin;REN Chao-fan;TANG Bai-fen;HU Li-ya(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Collaborative Innovation Center of Food Production and Safety in Henan Province,Zhengzhou 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,郑州450001 [2]食品生产与安全河南省协同创新中心,郑州450001

出　　处：《中国调味品》2020年第10期40-44,共5页China Condiment

基　　金：河南省创新型科技团队项目(C20150024);河南省高校科技创新团队项目(16IRTSTHN010);2019年郑州轻工业大学省级大学生创新创业训练计划项目(201910462030)。

摘　　要：文章主要对嗜酸乳杆菌LA和乳酸乳球菌LL在菊芋泡菜中的应用进行了研究。以亚硝酸盐含量、总酸含量、氨基酸态氮含量为指标,以具有抑菌活性的嗜酸乳杆菌LA和乳酸乳球菌LL为发酵菌种,研究发酵时间、接种量、加糖量、甜味剂用量、加盐量等因素对乳酸菌混合发酵菊芋泡菜的影响。结果表明,低盐发酵时总酸含量、氨基酸态氮含量主要与发酵时间有关,加盐发酵对产酸速度有显著影响,盐浓度在90 g/L时,对乳酸菌发酵产酸有明显抑制作用。嗜酸乳杆菌LA、乳酸乳球菌LL混合发酵有利于控制亚硝酸盐含量,发酵菊芋中的亚硝酸盐含量在发酵1 d或3 d时相对较高,发酵过程中无明显亚硝酸盐高峰。甜菊糖苷的添加量对总酸、氨基酸态氮、亚硝酸盐的变化趋势无明显影响。嗜酸乳杆菌LA和乳酸乳球菌LL混合发酵有利于菊芋泡菜的安全生产。In this paper,the application of Lactobacillus acidophilus LA and Lactococcus lactis LL in Jerusalem artichoke pickles is studied.Take nitrite content,total acid content and amino acid nitrogen content as the indicators,Lactobacillus acidophilus LA and Lactococcus lactis LL with antibacterial activities are as the fermentation strains,the effects of fermentation time,inoculation amount,sugar additive amount,sweetener additive amount and salt additive amount on mixed fermentation of Jerusalem artichoke by lactic acid bacteria are studied.The results show that the total acid content and amino acid nitrogen content in low-salt fermentation are mainly related to the fermentation time.The fermentation with salt has a significant effect on the acid production speed.The acid production by lactic acid bacteria is inhibited when the salt concentration is 90 g/L.The mixed fermentation by Lactobacillus acidophilus LA and Lactococcus lactis LL is beneficial to control the content of nitrite.The content of nitrite in the fermented Jerusalem artichoke is relatively high as fermenting for 1 day or 3 days,and there's no obvious peak of nitrite in the fermentation process.The content of steviol glycoside has no significant effect on the change trend of total acid,amino acid nitrogen and nitrite.The mixed fermentation of Lactobacillus acidophilus LA and Lactococcus lactis LL is beneficial to the safety production of Jerusalem artichoke pickles.

关 键 词：菊芋 嗜酸乳杆菌 乳酸乳球菌 总酸含量 亚硝酸盐含量 氨基酸态氮含量 

分 类 号：TS201.57[轻工技术与工程—食品科学]