混菌发酵对无盐酸菜品质特性的影响  

Effect of mixed bacterial fermentation on the quality of salt-free sauerkraut

作　　者：苏敬红[1] 武彬 SU Jing-hong;WU Bin(Biological Engineering,Shandong Polytechnic,Jinan,Shandong 250104,China)

机构地区：[1]山东职业学院生物工程学院,山东济南250104

出　　处：《食品与机械》2023年第2期188-197,共10页Food and Machinery

基　　金：山东省高校科研计划项目(编号:J18KB080)。

摘　　要：目的:利用乳酸菌发酵无盐酸菜。方法:通过考量菌株的发酵特性和抑菌能力,筛选具有高产酸能力和抑菌能力的乳酸菌制成混合发酵剂,并对其发酵工艺进行优化。结果:植物乳杆菌和嗜酸乳杆菌的生长活性、产酸能力及抑菌能力较强,选二者为发酵菌株;最佳发酵工艺条件为m植物乳杆菌∶m嗜酸乳杆菌为2∶1,250 g白菜中乳酸菌接种量为450μL,玉米汁添加量为7.5 g,发酵温度30℃,此条件下制备的酸菜颜色和气味较好,感官品质最佳。结论:在无盐条件下,接种乳酸菌发酵酸菜是控制发酵过程、优化产品质量的有效手段,可以确保发酵稳定进行并获得高品质酸菜。Objective: To use lactic acid bacteria to ferment salt-free sauerkraut. Methods: By considering the fermentation characteristics and bacterial inhibition capacity of the strains, lactic acid bacteria with high acid production capacity and bacterial inhibition capacity were selected to make a mixed ferment. Then, the fermentation process was optimized using single-factor tests and response surface tests. Results: Lactobacillus plantarum and Lactobacillus acidophilus were selected as the fermenting strains with high growth activity, acid production capacity and bacterial inhibition capacity, and fermented at 30 ℃. The colour and odour of the sauerkraut prepared under this process condition was good and the organoleptic quality was optimal. Conclusion: Fermentation of sauerkraut with lactic acid bacteria under salt-free conditionsis the most effective means of controlling the fermentation process and optimizing product quality, ensuring stable fermentation and high quality sauerkraut.

关 键 词：植物乳杆菌 嗜酸乳杆菌 发酵 酸菜 品质特征 

分 类 号：TS201.3[轻工技术与工程—食品科学]