两株乳杆菌对发酵麻竹笋品质和挥发性风味物质的影响  

Effects of Two Lactobacillus on the Quality and Volatile Flavor Substances of Fermented Dendrocalamus latifl orus

作　　者：叶欣怡 杜晓仪 肖更生[1] 徐玉娟[1] 吴继军[1] 余元善[1] 李璐 YE Xinyi;DU Xiaoyi;XIAO Gengsheng;XU Yujuan;WU Jijun;YU Yuanshan;LI Lu(Sericultural&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室,广东广州510610

出　　处：《广东农业科学》2024年第9期151-162,共12页Guangdong Agricultural Sciences

基　　金：广东省重点领域研发计划项目(2022B0202050002);广东省基础与应用基础研究基金(2021A1515110415);广东省农业科学院人才项目(2023PY-QY010);茂名市科技计划项目(2022DZXHT060)。

摘　　要：【目的】为解析植物乳杆菌和发酵乳杆菌单一和复合发酵麻竹笋对其品质的影响规律,挖掘适宜麻竹笋发酵的发酵剂。【方法】以植物乳杆菌S1、发酵乳杆菌G9为发酵菌株,研究这2株乳杆菌单一和复合发酵对发酵麻竹笋乳酸菌数、还原糖、pH值、总酸、亚硝酸盐、抗氧化性、有机酸、生物胺和挥发性化合物的影响。【结果】与自然发酵组比较,2株乳杆菌发酵可显著提高发酵麻竹笋的乳酸菌数、总酸、有机酸含量和抗氧化活性(P<0.05),降低发酵麻竹笋的pH值和还原糖含量。在发酵第4天,G9发酵组的乳酸菌数最高、为8.70 lg(CFU/mL);发酵结束时,接种发酵组的乳酸菌数均高于6.31 lg(CFU/mL),均显著高于自然发酵组。接种发酵组总酸、乳酸含量也显著高于自然发酵麻竹笋,其中S1发酵组的总酸和乳酸含量最高、分别为5.86和3.66 g/kg。接种发酵组的亚硝酸盐和生物胺含量在发酵期间均显著低于自然发酵组。挥发性风味物质分析结果表明,自然发酵组、S1发酵组、G9发酵组和复合发酵组中分别检测出26、33、29和31种挥发性化合物,其相对含量分别为12.75、22.58、15.15、20.81 mg/kg;与接种发酵组相比,自然发酵组的挥发性物质种类相对较少,其挥发性物质的相对含量(12.75 mg/kg)也低于接种发酵组,表明接种发酵可有效提升发酵麻竹笋中挥发性风味物质的种类和相对含量。【结论】植物乳杆菌S1和发酵乳杆菌G9均能提升发酵麻竹笋的品质,可作为麻竹笋的潜在发酵剂。【Objective】The study was conducted to analyze the effects of single and mixed fermentation of Dendrocalamus latifl orus with Lactiplantibacillus plantarum and Limosilactobacillus fermentum on their quality,to explore suitable fermentation agents for D.latifl orus.【Method】L.plantarum S1 and L.fermentum G9 were used as fermentation strains to study the effects of single and mixed fermentation of the two Lactobacillus strains on the lactic acid bacteria count,reducing sugars,pH values,total acids,nitrites,antioxidants,organic acids,biogenic amines and volatile compounds of fermented D.latifl orus.【Result】Compared with the natural fermentation group,fermentation with L.plantarum S1 and L.fermentum G9 significantly increased the lactic acid bacteria count,total acids,organic acids and antioxidant activity(P<0.05)of fermented D.latifl orus,while its pH value and reducing sugar content were reduced.At the 4th day of fermentation,the lactobacillus count in G9 fermentation group was the highest,8.70 lg(CFU/mL),and at the end of fermentation,the lactobacillus count in inoculated fermentation group was higher than 6.31 lg(CFU/mL),which was significantly higher than that in natural fermentation group.Moreover,the inoculated fermentation groups showed higher total acids and lactic acid contents in comparison with the naturally fermented D.latifl orus.The highest total acid(5.86 g/kg)and lactic acid content(3.66 g/kg)were both found in S1 fermentation group.In addition,inoculated fermentation with lactic acid bacteria could effectively reduce the nitrite and biogenic amine contents of fermented D.latifl orus,and the nitrite and biogenic amine contents of inoculated fermentation groups were significantly lower than those of natural fermentation group during the fermentation.The results of volatile flavor substances analysis showed that 26,33,29 and 31 compounds were detected in the natural,S1,G9 and mixed fermentation groups with the relative contents of 12.75,22.58,15.15 and 20.81 mg/kg,respectively.Compared with t

关 键 词：麻竹笋 植物乳杆菌 发酵乳杆菌 理化性质 抗氧化活性 挥发性物质 

分 类 号：S644.2[农业科学—蔬菜学] TS255.54[农业科学—园艺学]