一株降解亚硝酸盐的乳酸乳球菌对辣白菜风味品质的影响  

Effect of a Nitrite-Degrading Lactococcus lactis Strain on Flavor and Quality of Kimchi

作　　者：赵强 谷云静 程伟烨 李子凡 张宝新 赵世浩 刘文丽[1,2,3] 李华敏 ZHAO Qiang;GU Yun-jing;CHENG Wei-ye;LI Zi-fan;ZHANG Bao-xin;ZHAO Shi-hao;LIU Wen-li;LI Hua-min(School of Food Engineering,Ludong University,Yantai 264025,China;Yantai Key Laboratory of Nanoscience and Technology for Prepared Food,Ludong University,Yantai 264025,China;Yantai Engineering Research Center for Food Green Processing and Quality Control,Ludong University,Yantai 264025,China)

机构地区：[1]鲁东大学食品工程学院,山东烟台264025 [2]鲁东大学烟台市预制食品纳米科学与技术重点实验室,山东烟台264025 [3]鲁东大学食品绿色加工与质量控制烟台市工程研究中心,山东烟台264025

出　　处：《中国调味品》2024年第12期42-52,共11页China Condiment

基　　金：烟台市科技创新发展计划项目(2022XDRH013);山东省自然科学基金面上项目(ZR2021MC153)。

摘　　要：辣白菜是北方常见的传统发酵蔬菜,其发酵过程中会产生亚硝酸盐,危害人体健康。该研究从120株泡菜乳酸菌中筛选出一株能够高效降解亚硝酸盐的乳酸菌PG2-8(降解率为96.13%),经16S rRNA基因序列分析,鉴定为乳酸乳球菌。将该菌株应用于辣白菜发酵,分析其对辣白菜风味品质的影响。采用固相微萃取结合气相色谱-质谱联用法对辣白菜中的挥发性风味物质进行分析,共检测出56种风味物质,确定其中8种风味物质为乳酸乳球菌PG2-8发酵辣白菜区别于自然发酵辣白菜的潜在标记物质。经乳酸乳球菌PG2-8发酵后,辣白菜的硫化物浓度降低,风味品质得到明显改善,发酵周期缩短。该研究结果表明,乳酸乳球菌PG2-8有作为发酵辣白菜启动菌株的潜力。Kimchi is a common traditional fermented vegetable in northern China.Nitrite can be produced during the fermentation of kimchi,which is harmful to human health.In this study,a strain of Lactobacillus PG2-8 which can efficiently degrade nitrite(degradation rate of 96.13%)is screened from 120 strains of kimchi lactic acid bacteria.After 16S rRNA gene sequence analysis,it is identified as Lactococcus lactis.The strain is applied to the fermentation of kimchi,and its effect on the flavor and quality of kimchi is analyzed.Solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)is used to analyze the volatile flavor substances of kimchi.A total of 56 flavor substances are determined,among which,eight flavor substances are identified as the potential marker substances that distinguish kimchi fermented by Lactococcus lactis PG2-8 from naturally fermented kimchi.After fermentation by Lactococcus lactis PG2-8,the sulfide concentration of kimchi decreases,the flavor and quality are significantly improved,and the fermentation period is shortened.The research results show that Lactococcus lactis PG2-8 has the potential to serve as a starter strain for fermenting kimchi.

关 键 词：乳酸乳球菌 亚硝酸盐 辣白菜 风味物质 启动菌株 

分 类 号：TS201.3[轻工技术与工程—食品科学]