乳酸菌与酵母菌联合发酵对芥菜理化性质及保藏期品质的影响  

Effects of Lactic Acid Bacteria and Yeast Co-fermentation on the Physicochemical Properties and Storage Period Quality of Mustard

作　　者：唐蓉 陈骏飞 杨海泉 杨峻松 周于莹 刘毕琴 史巧 李宏 TANG Rong;CHEN Junfei;YANG Haiquan;YANG Junsong;ZHOU Yuying;LIU Biqin;SHI Qiao;LI Hong(Institute of Agro-product Processing,Yunnan Academy of Agricultural Sciences,Kunming 650223,China;Yunnan Yimen Shanlixiang Food Co.,Ltd.,Yuxi 651109,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南省农业科学研究院农产品加工研究所,云南昆明650223 [2]云南易门山里香食品有限责任公司,云南玉溪651109 [3]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《食品工业科技》2024年第10期141-148,共8页Science and Technology of Food Industry

基　　金：技术创新人才培养对象(202005AD160015):科技人才与平台计划;云南省科技厅科技计划重大科技专项(202002AE320006):“发酵蔬菜加工关键共性技术研究与产业化”。

摘　　要：为了探究肠膜明串珠菌(Leuconostoc mesenteroides)L5与少孢哈萨克斯坦酵母(Kazachstania exigua)M1联合发酵对低盐低酸发酵芥菜发酵过程及保藏期理化性质的影响,本研究将其与自然发酵组和乳酸菌L5单独发酵组进行了对比,测定了发酵过程及保藏期的pH、总酸、总酯和亚硝酸盐含量等指标,分析了发酵成熟泡菜和加速保藏泡菜的质构和色差,并进行了感官评定。结果表明,L5+M1共发酵组在发酵成熟时亚硝酸盐含量最低为1.45 mg/kg,总酸含量(2.46 g/kg)显著低于其他两组(P<0.05),总酯含量(3.79 g/kg)和感官评分均显著高于其他两组(P<0.05);成品在37℃加速保藏75 d后,总酸含量仅增加至3.10 g/kg、总酯含量增加至4.16 g/kg、亚硝酸盐含量进一步降至0.91 mg/kg,仍能维持低酸状态和较好的感官、质构和色泽品质。本研究证明了添加合适的酵母菌与乳酸菌联合发酵不仅能提升泡菜的风味和品质,对维持其保藏性也有一定作用。In order to explore the effects of co-fermentation of Leuconostoc mesenteroides L5 and Kazachstania exigua M1 on the physicochemical properties of low-salt and low-acid fermented mustard during fermentation process and storage period,the co-fermentation group was compared with a natural fermentation group and a fermentation group solely with the lactic acid bacterium L5.The pH,total acid,total ester and nitrite content etc.during the fermentation process and storage period were measured.The texture and color difference of fermented mature paocai and accelerated preserved paocai were analyzed alongside sensory evaluation.The results showed that L5 and M1 co-fermented paocai contained nitrite as lowest as 1.45 mg/kg,and total acid(2.46 g/kg)was significantly lower than that of the other two groups(P<0.05),respectively,total ester(3.79 g/kg)and score in sensory test were significantly higher than that of the other two groups(P<0.05).After the paocai product kept at 37℃for 75 days for accelerated storage,the total acid content only increased to 3.10 g/kg,the total ester content increased to 4.16 g/kg,whereas the nitrite content further decreased to 0.91 mg/kg.Its low acid state and good sensory,texture and color qualities were maintained.It was proved that the addition of suitable yeast and lactic acid bacteria for joint fermentation could not only improve the flavor and quality of paocai,but also play a certain role in maintaining its preservability.

关 键 词：肠膜明串珠菌 少孢哈萨克斯坦酵母 共发酵 保藏期 品质 

分 类 号：TS201.3[轻工技术与工程—食品科学]