食品与发酵工业2024，Vol.50Issue(24)：68-75,8.DOI:10.13995/j.cnki.11-1802/ts.038529
酵母菌对发酵萝卜品质的影响
Effect of yeast on quality of fermented radish
摘要
Abstract
To investigate the effect of yeast on the quality of fermented radish,the dynamic changes and the differences in the micro-bial count,pH value,total acid,reducing sugar,organic acids,and volatile flavor compounds between the aged brine and the yeast-free aged brine during the fermentation process were analyzed.Results showed that the consumption rate of reducing sugar in the aged brine was faster than that in the yeast-free aged brine,while the total acid and organic acid contents were lower.The compositions of the organic acids were altered by yeast,in which the lactic acid content in the aged brine being 5.67 mg/mL lower than that in the yeast-free aged brine;however,the acetic acid content being 0.33 mg/mL higher at the end of fermentation.In addition,the relative contents of alcohols,esters,and acids in the aged brine were higher than that in the yeast-free aged brine,while amines and phenols were lower.There were 19 differential compounds calculated by analysis(variable importance in projection value＞1,P＜0.05),which included 6 alcohols,5 hy-drocarbons,4 esters and 2 amines,1 phenolic,and 1 acid.In particular,more floral compounds were identified in the aged brine among these differential compounds.Overall,the study demonstrated the pivotal role of yeast on the quality and provided a basis for quality stabil-ity control of the fermented radish.关键词
发酵萝 卜/酵母菌/挥发性风味物质/发酵品质Key words
fermented radish/yeast/volatile flavor compounds/fermentation quality引用本文复制引用
王雅利,赵楠,葛黎红,赖海梅,杨梦露,黄玉立,梅源,刘达玉,朱永清..酵母菌对发酵萝卜品质的影响[J].食品与发酵工业,2024,50(24):68-75,8.基金项目
国家自然科学基金(NSFC32001668) （NSFC32001668）
四川省重点研发项目(2022YFN0017) （2022YFN0017）
