食品工业科技2017，Vol.38Issue(20)：125-131,7.DOI:10.13386/j.issn1002-0306.2017.20.023
纯种乳酸菌混合发酵对生姜品质的影响
Effect of mixed fermentation of pure lactic acid bacteria on the quality of ginger
张洪超 1薛张芝 1周红丽 2刘宗敏 2金洋 1李密 1宋正规 1李和生1
作者信息
- 1. 宁波大学海洋学院,浙江宁波315211
- 2. 湖南农业大学食品科学与技术学院,湖南长沙410128
- 折叠
摘要
Abstract
Lactobacillus plantarum,Lactobacillus brevis and Leuconostoc mesenteroides were added into fresh ginger as experimental strains.Fermentation technology of ginger fermented by pure lactic acid bacteria was optimized by response surface methodology (RSM).The fermentation time,the quantity of chopped pepper and salt added as the independent variables,nitrite,gingerol and sensory evaluation were taken as response variables.The objective of this study was to investigate the effect of single factor and the interaction effects of each factors on the research of the flavor ginger by mix-seeding lactic acid bacteria using the Box-Behnken design method.The optimization results showed that,the fermentation time was 7.5 d,the addition of chopped chili was 10.50％,salt addition was 4％.Under this condition,nitrite content was 0.048 mg/kg,gingerol content was 0.526％ and sensory evaluation was 8.3.Compared with the model prediction of 0.040 mg/kg,0.538％ and 8.5,that three indexes had no significant differences(p ＞ 0.05),which means the parameters were reliable.关键词
纯种乳酸菌/混合发酵/生姜/响应面分析法Key words
pure lactic acid bacteria/mixed fermentation/fresh ginger/response surface methodology (RSM)分类
轻工纺织引用本文复制引用
张洪超,薛张芝,周红丽,刘宗敏,金洋,李密,宋正规,李和生..纯种乳酸菌混合发酵对生姜品质的影响[J].食品工业科技,2017,38(20):125-131,7.
