基于模糊数学感官评价-TOPSIS法的花生粕发酵乳优良乳酸菌筛选  

Screening of Excellent Lactic Acid Bacteria in Fermented Peanut Meal Milk Based on Fuzzy Mathematics Sensory Evaluation-TOPSIS Method

作　　者：陆开祥 陈中爱 刘丽静[1] 薛桥丽 胡永金[1] LU Kai-xiang;CHEN Zhong-ai;LIU Li-jing;XUE Qiao-li;HU Yong-jin(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Editorial Department of Journal of Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]云南农业大学学报编辑部,昆明650201

出　　处：《中国调味品》2025年第3期76-83,共8页China Condiment

基　　金：云南省科技人才与平台计划(202105AF150049);云南省高校食品微生物资源与利用重点实验室(云教发[2018]135号)。

摘　　要：为促进花生粕的综合利用,以13株乳酸菌发酵花生粕乳,采用逼近理想解排序(TOPSIS)法分别从酸度、黏度、氨基酸态氮浓度、持水力、活菌数和感官属性等方面进行综合评价,探究乳酸菌在花生粕乳中的发酵性能。结果表明,植物乳杆菌植物亚种(L6)的产酸速率最高,达到9.57°T/h,其次是植物乳杆菌(X2),为9.26°T/h。植物乳杆菌(X2)和副干酪乳杆菌(X5)的后酸化能力较弱,贮藏期间酸度变化量分别为10.84°T和9.58°T,且这两株菌产氨基酸态氮浓度较高,分别为589.87μg/mL和562.28μg/mL。嗜热链球菌(S2)的产黏能力和持水力最强,分别为1227.33 mPa·s和42.62%,且其综合感官评分最高,为89.75分。发酵乳杆菌(FYa1)和植物乳杆菌(MDb2)的活菌数最高,分别为8.89 lg CFU/mL和8.80 lg CFU/mL。采用TOPSIS法综合评价,得出嗜热链球菌(S2)为综合发酵性能较优良的菌株,以其为核心菌株辅以乳酸杆菌作为发酵剂应用于花生粕乳的发酵,可为花生粕乳发酵产品的开发提供有效路径。In order to promote the comprehensive utilization of peanut meal,thirteen strains of lactic acid bacteria are used to ferment peanut meal milk.Technique for Order Preference by Similarity to an Ideal Solution(TOPSIS)method is used to explore the fermentation performance of lactic acid bacteria in peanut meal milk by comprehensively evaluating from the aspects of acidity,viscosity,amino acid nitrogen concentration,water holding capacity,viable bacterial count and sensory attributes.The results show that Lactobacillus plantarum subsp.plantarum(L6)has the highest acid production rate of 9.57°T/h,followed by Lactobacillus plantarum(X2)with 9.26°T/h.Lactobacillus plantarum(X2)and Lactobacillus paracasei(X5)have weaker acid production capacity at the later stage,with the acidity change of 10.84°T and 9.58°T respectively during the storage.Moreover,these two strains produce high concentrations of amino acid nitrogen,which are 589.87μg/mL and 562.28μg/mL respectively.Streptococcus thermophilus(S2)has the strongest viscosity production capacity and water holding capacity,which are 1227.33 mPa·s and 42.62%respectively,and it has the highest comprehensive sensory score of 89.75 points.Lactobacillus fermentum(FYa1)and Lactobacillus plantarum(MDb2)have the highest viable bacterial counts of 8.89 lg CFU/mL and 8.80 lg CFU/mL respectively.TOPSIS method is used for comprehensive evaluation,and it is concluded that Streptococcus thermophilus(S2)is the strain with superior comprehensive fermentation performance.It can be used as the core strain for the fermentation of peanut meal milk,supplemented by Lactobacillus as fermentation agent,which can provide an effective path for the development of peanut meal milk fermentation products.

关 键 词：花生粕乳 乳酸菌 模糊数学 TOPSIS法 

分 类 号：TS201.1[轻工技术与工程—食品科学]