四川泡菜生产中微生物多样性与发酵条件优化研究  

Analysis on Quality Safety Control Measures of Production and Processing in Pickle Enterprises

作　　者：汤春梅 喻淋英 闵锡祥 丁勇 李兰英 王文建 TANG Chunmei;YU Linying;MIN Xixiang;DING Yong;LI Lanying;WANG Wenjian(Jixiangju Food Co.,Ltd.,Meishan,Sichuan 620039,China;National Pickle Processing Technology Research Center,Meishan,Sichuan 620039,China)

机构地区：[1]吉香居食品股份有限公司,四川眉山620039 [2]国家泡菜加工技术研究中心,四川眉山620039

出　　处：《农产品加工》2024年第14期31-37,共7页Farm Products Processing

摘　　要：为探究四川泡菜生产中微生物多样性及发酵条件的优化对提高产品品质的影响,通过试验对四川泡菜的制作过程进行详细分析,并通过高通量测序技术研究泡菜中的微生物群落。结果表明,泡菜中存在丰富的微生物多样性,其中乳酸菌是主导菌群。进一步的试验确定了温度、食盐质量分数和pH值等关键发酵条件对微生物活性和泡菜品质的显著影响。通过单因素试验和正交试验方法优化上述条件,提出了一套四川泡菜的发酵工艺优化建议。结果表明,合理控制发酵条件不仅可以提高泡菜的感官品质,还能增强其营养价值,为四川泡菜的标准化生产提供科学依据。The aim of this study was to explore the effects of microbial diversity and fermentation conditions optimization on the quality of Sichuan pickles.The production process of Sichuan pickle was analyzed in detail by experiment method,and the microbial community in pickle was studied by high throughput sequencing technology.The results showed that there was abundant microbial diversity in pickles,among which lactic acid bacteria was the dominant microflora.Further experiments confirmed that the key fermentation conditions,such as temperature,salt concentration and pH value,had significant effects on the microbial activity and quality of pickles.These conditions were optimized by single factor and orthogonal experiments,and a set of optimization suggestions for Sichuan pickle fermentation were put forward in this study.The results showed that reasonable control of fermentation conditions could not only improve the sensory quality of pickles,but also enhance its nutritional value,which provided scientific basis for the standardized production of Sichuan pickles.

关 键 词：四川泡菜 微生物多样性 发酵条件优化 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]