食品科学2017，Vol.38Issue(10)：6-11,6.DOI:10.7506/spkx1002-6630-201710002
副干酪乳杆菌HD1.7发酵酸菜与商品酸菜代谢物比较与品质评价
Comparative Evaluation of Metabolite Composition and Quality of Lactobacillus paracasei HD1.7 Fermented and Commercial Pickled Chinese Cabbage
摘要
Abstract
Lactobacillus paracasei HD1.7,isolated from spent brine from pickled Chinese cabbage,was used as a starter culture to establish and investigate a microbial ecosystem model for pickled Chinese cabbage fermentation,i.e.,HD1.7 fermentation in comparison with natural fermentation as control.High performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) were adopted to detect organic acid,acidity,nitrite,VC,glycerol,ethanol,mannitol,2,3-butanedilol and volatile flavor compounds in the model and control groups and eight commercial products.It was found that the organic acid content and acidity were positively correlated in all samples.The organic acids contents of Heida branded pickled Chinese cabbage,HD1.7 fermented Chinese cabbage and Yuanziyuanwei branded pickled Chinese cabbage were (13.21 ± 0.13),(13.20 ± 0.17) and (13.13 ± 0.13) g/L,respectively,which were higher than those of other samples.Furthermore,Heida branded pickled Chinese cabbage,HD1.7 fermented Chinese cabbage and Bianfuji branded pickled Chinese cabbage showed a significantly lower nitrite concentration and a significantly higher VC concentration (P ＜ 0.05) and therefore had better safety and nutritional value than did other samples in addition to higher contents of flavor compounds and better sensory quality.In conclusion,these results may help to monitor the production process of pickled Chinese cabbage and establish quality standard for pickled Chinese cabbage and they are of great practical significance to enhance the quality stability of pickled Chinese cabbage and the level of industrial development.In addition,these results also indicate the promising application potential of L.paracasei HD1.7 as a starter culture in industrial production of pickled Chinese cabbage.关键词
酸菜/品质/发酵剂/副干酪乳杆菌/代谢组学/质谱Key words
pickle Chinese cabbage/quality/starter culture/Lactobacillus paracasei/metabonomics/mass spectrometry分类
轻工纺织引用本文复制引用
赵丹,杜仁鹏,王瑶,王琪,那金,郭尚旭,葛菁萍..副干酪乳杆菌HD1.7发酵酸菜与商品酸菜代谢物比较与品质评价[J].食品科学,2017,38(10):6-11,6.基金项目
国家自然科学基金青年科学基金项目(31300355) （31300355）
哈尔滨市科技局青年后备人才项目(2014RFQXJ101) （2014RFQXJ101）
黑龙江省政府博士后项目(LBH-Z15214) （LBH-Z15214）
黑龙江大学杰出青年基金项目(JCL201305) （JCL201305）
