添加Kefir对植物乳植杆菌发酵胡萝卜品质的影响  

Effect of the Addition of Kefir on the Quality of Carrot Fermented with Lactiplantibacillus plantarum

作　　者：居子瑄 瞿恒贤 钱易 李康宁 李文静 顾瑞霞[1] JU Zixuan;QU Hengxian;QIAN Yi;LI Kangning;LI Wenjing;GU Ruixia(Jiangsu Key Laboratory of Dairy Biological Technology and Safety Control,School of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏省乳品生物技术与安全控制重点实验室,江苏扬州225127

出　　处：《食品科学》2025年第6期108-115,共8页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2022YFD2101503);四川省科技成果转移转化示范项目(2024ZHCG0078);扬州市-扬州大学市校合作共建科技创新平台项目(YZ2020265)。

摘　　要：为探究添加Kefir对植物乳植杆菌(Lp.x2)发酵胡萝卜品质的影响,分析了两种菌株单独发酵和混菌发酵的胡萝卜理化性质、质构性质、感官评价和挥发性风味物质。结果表明,发酵10 d时,Lp.x2单独发酵总酸最低,亚硝酸盐含量较高;而Kefir单独发酵总酸最高,亚硝酸盐最低;混菌发酵介于两者之间。相较于Lp.x2单独发酵,Kefir的添加提高了18.46%~43.66%的总酸,最高降低了8.20%的亚硝酸盐。添加Kefir发酵胡萝卜的硬度下降,果胶酶活性增加,其中Lp.x2∶Kefir(50∶1)感官评分最高,为80.80分。挥发性风味结果显示,添加Kefir有利于风味物质的形成,当Lp.x2∶Kefir(50∶1)时共检出风味物质58种,比Lp.x2单独发酵多7种风味物质。因此Kefir的添加可以提高Lp.x2发酵胡萝卜的食用特性,有利于发酵胡萝卜品质的提升。本研究揭示了Kefir的添加对发酵胡萝卜品质的影响,确定了发酵胡萝卜的最佳接菌比例,填补了现有研究中的空白,具有一定的理论及实用价值。In order to investigate the effect of the addition of kefir on the quality of carrots fermented with Lactiplantibacillus plantarum x2(Lp.x2),the physicochemical and textural properties,sensory evaluation and volatile flavor substances of carrots fermented with kefir and/or Lp.x2 were analyzed.The results showed that after 10 days of fermentation,Lp.x2 resulted in the lowest total acid content and moderate nitrite content,while kefir resulted in the highest total acid and the lowest nitrite,and the mixed culture fermentation was between the single culture fermentations.Compared with single Lp.x2 fermentation,the addition of kefir increased the total acid content by 18.46%–43.66%and reduced the nitrite content by up to 8.20%.In addition,it decreased the hardness of fermented carrots and increased the pectinase activity.The mixed culture fermentation with a mixing ratio of 50:1 between Lp.x2 and kefir had the highest sensory score of 80.80.Moreover,the addition of kefir favored the formation of flavor substances;a total of 58 flavor substances were detected in the mixed culture fermented sample,and 51 in the Lp.x2 fermented sample.Therefore,the addition of kefir could improve the eating characteristics of carrots fermented with Lp.x2,which was beneficial to the quality of fermented carrots.This study revealed the effect of kefir addition on the quality of fermented carrot,determined the optimal proportion of fermented carrot,filled the gap in the existing research,and had certain theoretical and practical value.

关 键 词：植物乳植杆菌 KEFIR 胡萝卜 发酵 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]