贵州酸笋中乳酸菌的筛选、鉴定及发酵条件对发酵酸笋感官的影响研究  

Research on the Selection and Identification of Lactic Acid Bacteria in Guizhou Sour Bamboo Shoots and the Effects of Fermentation Conditions on the Sensory Characteristics of Fermented Sour Bamboo Shoots

作　　者：向爽 张旭艺 李雪梅[1,2] 吴正洋 申开卫 王雪郦 李珍[3] XIANG Shuang;ZHANG Xuyi;LI Xuemei;WU Zhengyang;SHEN Kaiwei;WANG Xueli;LI Zhen(Province Key Laboratory of Fermentation Engineering and Biological Pharmacy,Guizhou University,Guiyang 550025,China;College of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Zhenyuan Li’s Food Co.,Ltd.,Qiandongnan Miao and Dong Autonomous Prefecture 557700,China)

机构地区：[1]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025 [3]镇远县李氏食品有限责任公司,贵州黔东南苗族侗族自治州557700

出　　处：《现代食品》2025年第3期79-83,89,共6页Modern Food

基　　金：贵州省科技支撑项目(黔科合支撑[2021]一般273;黔科合支撑[2021]一般121);贵州大学开放实验项目(SYSKF2024-60)。

摘　　要：以贵州传统自然发酵酸笋为原料,对其发酵过程中优势乳酸菌进行初筛和复筛,利用形态学及分子生物学技术对其进行鉴定。以感官评价为指标,探究菌株接种比例、盐浓度、pH值及发酵时间对纯种乳酸菌菌剂发酵酸笋的感官影响。本研究从自然发酵酸笋中分离出3株乳酸菌(PC1-1、PC2-1和BS3),经鉴定上述乳酸菌均为植物乳植杆菌(Lactobacillus plantarum)。研究发现当菌株接种量为6%,盐浓度为0.50%,最适pH值为5.5,发酵时间为4 d时,纯种发酵后酸笋色泽鲜亮、汁液清澈、鲜脆爽口、酸咸适宜、风味浓郁。Using traditional naturally fermented sour bamboo shoots from Guizhou as raw material,this study conducted initial and secondary screenings of dominant lactic acid bacteria during the fermentation process,and identified them using morphological and molecular biology techniques.Sensory evaluation was used as an indicator to explore the effects of inoculation ratio,salt concentration,pH value,and fermentation time on the sensory characteristics of sour bamboo shoots fermented with pure strains of lactic acid bacteria.Three strains of lactic acid bacteria(PC1-1,PC2-1,and BS3)were isolated from naturally fermented sour bamboo shoots,and it was identified that these lactic acid bacteria were all Lactobacillus plantarum.The study found that when the inoculation amount of the strain is 6%,the salt concentration is 0.50%,the optimal pH value is 5.5,and the fermentation time is 4 days,pure fermented bamboo shoots have a bright color,clear juice,crisp and refreshing taste,suitable acidity and saltiness,and rich flavor.

关 键 词：酸笋 乳酸菌 筛选 鉴定 

分 类 号：S644.2[农业科学—蔬菜学]