泡菜优良发酵剂的筛选研究

目的]筛选出制作泡菜的优良发酵剂。方法]将肠膜明串珠菌、戊糖乳杆菌和植物乳杆菌不同组合接种发酵萝卜以筛选出优良发酵剂,并将筛选出的优良发酵剂发酵和自然发酵对比,研究了不同发酵过程中泡菜汁乳酸菌数及发酵萝卜亚硝酸盐含量、VC含量、脆度和抗氧化性的变化。结果]有肠膜明串珠菌的组合发酵初期产酸快,有戊糖乳杆菌和植物乳杆菌的菌种组合发酵中后期产酸快且产酸量大。发酵风味以肠膜明串珠菌单独接种发酵或3种菌株混合接种发酵时最好。筛选出②号(肠膜明串珠菌)和瑏瑥号(肠膜明串珠菌∶戊糖如杆菌∶植物乳杆菌=2∶1∶1)为最佳发酵剂,发酵萝卜时风味好,产品质量稳定,亚硝酸盐含量低于0.50 mg/kg,VC含量可达0.060 0 mg/g,脆性好,抗氧化性好。结论]最佳发酵剂发酵萝卜和自然发酵对比,发酵速度明显加快,亚硝酸盐含量更低,VC含量保存率高,脆度更好。

Selection of Fermentation Agent for Pickles

Objective] The aim was to select the fermentation agent for pickles production.Method] Different compounds of Leuconostoc mesenteroides,Lactobacillus pentosus and Lactobacillus plantarum were inoculated into the radish to screen out the best fermentation agent,which was then compared with natural fermentation,the changes of lactic acid bacteria quantity in pickles,and the nitrite content,Vc content,brittleness and antioxidative activity of fermented radish during different fermentation processes were studied.Result] During the fermentation of radish inoculated with different compound bacteria as fermentation agent,the compounds contained Leuconostoc mesenteroides produced acid more quickly than other compounds in the prophase of fermentation,while the compounds contained Lactobacillus plantarum and Lactobacillus pentosus produced acid more and more quickly in the anaphase of fermentation.The flavor of radish fermented with Leuconostoc mesenteroides solely or with the three strains were the best.Compound 2(Leuconostoc mesenteroides) and compound 15(Leuconostoc mesenteroides∶Lactobacillus plantarum∶Lactobacillus pentosus=2∶1∶1) were selected as excellent fermentation agent,the radish fermented with compound 2 or compound 15 had good flavor,steady quality and better antioxidant capabilities compared with the traditional process.Besides,the nitrite content was under 0.50 mg/kg,the remanded vitamin C was higher than 0.060 0 mg/g,the products had better brittleness and high antioxidative activity.Conclusion] Compared with the traditional fermentation,the fermentation with the best agent needs shorter time with low content of nitrite but high content of VC,the brittleness of pickles was better.