食品与发酵工业2023，Vol.49Issue(24)：170-177,8.DOI:10.13995/j.cnki.11-1802/ts.034581
不同乳酸菌发酵对迟菜心副产物品质及风味的影响
Effect of different lactic acid bacteria fermentation on the quality and volatile flavor of by-products of Chicaixin(late flowering cabbage)
摘要
Abstract
In this study,the effects of Leuconostoc mesenteroides Z3,Lactobacillus casei M25,Lactobacillus acidophilus Fl1,Lactoba-cillus plantarum S1 and Lactobacillus fermentum G9 on the fermentation quality and volatile components of fermented Chicaixin(late flower-ing cabbage)by-products were investigated,resulting in the strain suitable for the fermentation of Chicaixin by-products was screened.Compared with the natural fermentation group,five lactic acid bacteria showed better growth in the fermented Chicaixin by-products.At the end of fermentation,the lactic acid bacteria numbers of all the inoculation groups were higher than 8.12 lg CFU/mL.The pH of all the inoculation groups were decreased to below 3.38,and their total acid content increased to above 8.63 g/kg.Meanwhile,the total con-tents of major organic acids increased from 822.80 mg/100 g to 1 424.93-1 913.92 mg/100 g.Compared with other inoculation groups,the Chicaixin by-products pickle fermented by L.plantarum S1 exhibited the lowest nitrite content(0.11 mg/kg).Furthermore,the re-sults of GC-MS presented that L.mesenteroides Z3 and L.plantarum S1 could effectively improve the flavor variety and content of pickle of Chicaixin by-products,resulting in better flavor.In conclusion,L.plantarum S1 could not only improve the quality and safety of Chicaix-in by-product pickle,but also enhance its flavor,which could be used as a potential starter culture for Chicaixin by-product pickle.关键词
迟菜心/副产物/乳酸菌/品质/风味Key words
Chicaixin(late flowering cabbage)/by-products/lactic acid bacteria/quality/flavor引用本文复制引用
罗文珊,杜晓仪,徐玉娟,吴继军,余元善,李璐..不同乳酸菌发酵对迟菜心副产物品质及风味的影响[J].食品与发酵工业,2023,49(24):170-177,8.基金项目
广州市科技计划项目(202102021197) （202102021197）
广东省基础与应用基础研究基金项目(2021A1515110415) （2021A1515110415）
科技创新战略专项资金(高水平农科院建设)-优秀博士项目(R2019YJ-YB3008) （高水平农科院建设）
