食品与发酵工业2025，Vol.51Issue(1)：143-150,8.DOI:10.13995/j.cnki.11-1802/ts.038613
瑞士乳杆菌与耐酸乳杆菌复合强化对液态发酵食醋风味的影响
Effect of bioaugmentation of Lactobacillus helveticus and Lactobacillus acetotolerans on the flavor of liquid fermented vinegar
摘要
Abstract
In this study,Lactobacillus helveticus and Lactobacillus acetotolerans were sequentially inoculated during the fermentation process of liquid fermented vinegar to enhance product quality.The content of organic acids and volatile compounds in liquid fermented vinegar was analyzed and sensory evaluation was carried out,using techniques such as HPLC,headspace-solid phase microextraction-gas chromatography-mass spectrometry and electronic tongue.The results indicated that bioaugmentation using L.helveticus L-6 and L.acetotol-erans L-9 could significantly improve the flavor quality of liquid fermented vinegar.The total acidity of liquid fermented vinegar reached 5.15 g/100 mL.The residual amount of reducing sugar was 3.41 g/L.The contents of lactic acid and pyruvate significantly increased,with the highest increase in lactic acid content reaching 12.8 g/L.Inoculation of two Lactobacillus species could significantly increase the content of volatile compounds such as ethyl acetate,ethyl lactate,and phenylacetic acid,which have floral,fruity,milky,and sweet aro-ma.Sensory evaluation indicated that the liquid fermented vinegar co-fermented by L.helveticus L-6 and L.acetotolerans L-9 exhibited sweetness and freshness while significantly reducing acidity,resulting in a significant improvement in flavor quality.This study confirmed that the application of L.helveticus L-6 and L.acetotolerans L-9 in vinegar fermentation could enhance the content of non-volatile acid and flavor of the vinegar,improving organic acids composition of vinegar,providing a reference for fermentation process optimization and flavor quality improvement of liquid fermented vinegar.关键词
乳酸菌/液态发酵食醋/生物强化/有机酸/风味Key words
lactic acid bacteria/liquid fermented vinegar/bioaugmentation/organic acids/flavor引用本文复制引用
黄浩伦,陆震鸣,柴丽娟,张晓娟,许泓瑜,李信,史劲松,许正宏..瑞士乳杆菌与耐酸乳杆菌复合强化对液态发酵食醋风味的影响[J].食品与发酵工业,2025,51(1):143-150,8.基金项目
国家自然科学基金项目(32372314) （32372314）
