乳酸菌与酵母菌互作对萝卜泡菜发酵进程及风味品质的影响  

Effect of the interaction between lactic acid bacterium and yeast on the fermentation process and flavor quality of radish Paocai

作　　者：黄玉立 葛黎红 马思尧 梅源 卢伟 赵楠 HUANG Yuli;GE Lihong;MA Siyao;MEI Yuan;LU Wei;ZHAO Nan(Institute of Agro-products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;College of Life Science,Sichuan Normal University Address,Chengdu 610101,China;Sichuan Ancient Container Food Co.,Ltd.,Meishan 620010,China)

机构地区：[1]四川省农业科学院农产品加工研究所,四川成都610066 [2]四川师范大学生命科学学院,四川成都610101 [3]四川老坛子食品有限公司,四川眉山620010

出　　处：《中国酿造》2024年第4期197-202,共6页China Brewing

基　　金：国家自然科学基金青年科学基金项目(32001668);四川省农业科学院“1+9”揭榜挂帅项目(1+9KJGG007);四川省重点研发项目(2022YFN0017)。

摘　　要：为了明确萝卜泡菜发酵过程中的乳酸菌和酵母菌互作对其发酵进程及风味的影响,该研究通过以无菌盐水发酵萝卜作为对照组(CK),考察植物乳杆菌(Lactobacillus plantarum,Lp)、甘草乳杆菌(Liquorilactobacillus nagelii,Ln)和少孢哈萨克斯坦酵母(Kazachstania exigua,Ke)单菌和混菌(总接种量均为1%)的条件下萝卜泡菜发酵过程中微生物、理化参数的变化,并对比分析了不同菌种发酵终点的挥发性风味物质差异,并对挥发性风味成分进行正交偏最小二乘法判别分析(OPLS-DA)和层次聚类分析(HCA)。结果表明,随着发酵的进行,不同处理组中乳酸菌数量和菌落总数的变化无明显差异,而酵母数量和还原糖含量在单乳酸菌组和CK组中的变化规律一致,并与混菌组呈显著性差异(P<0.05);Lp+Ln+Ke(1:1:1)组的产酸速度和最终酸积累量依次高于双菌发酵组和单菌组。挥发性风味物质分析表明,混菌发酵比单菌发酵产生的风味物质更丰富,且乙酸乙酯仅在Lp+Ln+Ke(1:1:1)组检测到。OPLS-DA和HCA结果表明,可以将不同菌种发酵的泡菜进行有效区分。以上结果表明,多乳酸菌与酵母菌互作,提高了萝卜泡菜发酵进程及品质。In order to clarify the effect of the interaction between lactic acid bacterium and yeast during the fermentation process of radish Paocai on its quality and flavor,using radishes fermented by sterile saltwater as the control group(CK),the changes of microbial and physicochemical parameters during of radish pickle in fermentation process by Lactobacillus plantarum(Lp),Liquorilactobacillus nagelii(Ln)and Kazachstania exigua(Ke)with single and mixed bacteria under the condition of total inoculum 1%was investigated,and the differences of volatile flavor substances in fermentation endpoints of different strains were compared and analyzed.The volatile flavor components were analyzed by orthogonal partial least square discriminant analysis(OPLS-DA)and hierarchical cluster analysis(HCA).The results showed that with the progress of fermentation,there was no significant difference in the number of lactic acid bacteria and the total colonies number in different treatment groups,but the changes of yeast number and reducing sugar content in single lactic acid bacterium group and CK group were the same,and there were significant differences with mixed bacteria group(P<0.05).The acid production rate and the final acid accumulation in Lp+Ln+Ke group(1:1:1)were higher than those in double and single fermentation groups.The volatile flavor substance analysis showed that the flavor substance produced by mixed fermentation was more abundant than that by single fermentation,and ethyl acetate was detected only in Lp+Ln+Ke group(1:1:1).The results of OPLS-DA and HCA showed that pickles fermented by different strains could be distinguished effectively.The results showed that the interaction of multiple lactic acid bacterium and yeast improved the fermentation process and quality of radish pickle.

关 键 词：泡菜 乳酸菌 酵母菌 相互作用 挥发性风味物质 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]