中国酿造2026，Vol.45Issue(1)：87-95,9.DOI:10.11882/j.issn.0254-5071.2026.01.012
恩施泡菜中优良乳酸菌的筛选、鉴定及应用
Screening,identification and application of superior lactic acid bacterium in Enshi pickle
摘要
Abstract
To improve the flavor and quality of Enshi pickle,the superior lactic acid bacterium with strong acid-producing capacity was screened from local Enshi radish pickle and pickling water,and morphological observations and molecular biological identification were conducted.The screened strains were applied in pickle fermentation,and their fermentation performance was investigated.The results showed that a total of 4 superior lactic acid bacterial strains were screened,numbered MP4,MP30,MS12 and MS 15,respectively.All of them had strong antioxidant activity and could tol-erate 2.0 mmol/L H2O2,0.8％bile salts and a relatively low pH(2.5).The strain MP4 was identified as Lacticaseibacillus paracasei,the strain MP30 as Lactiplantibacillus plantarum,the strain MS12 and MS15 as Pediococcus acidilactici.The quality of pickle fermented by the four selected strains was better than that of natural fermentation.The total acid content of pickle fermented by strain MS 15 was 5.74 g/kg,the elasticity was 0.53,and the sensory score was 89.92,showing the potential of single-strain fermentation of pickle.A total of 37 volatile flavor components were detected in the fermented pickles of the four experimental groups and the control group,including 9 alcohols,6 aldehydes,12 esters,2 alkenes,3 ketones,4 acids and 1 amine.The contents of volatile flavor components in the pickle of the experimental groups ranged from 2.45 to 2.83 g/L,which were much higher than the naturally fermented radish pickle(1.84 g/L).关键词
恩施泡菜/乳酸菌/筛选鉴定/理化指标/挥发性风味成分/感官评价/应用Key words
Enshi pickle/lactic acid bacterium/screening and identification/physicochemical indexes/volatile flavor component/sensory evaluation/application分类
轻工纺织引用本文复制引用
曾诚,何宇清,胡必荣..恩施泡菜中优良乳酸菌的筛选、鉴定及应用[J].中国酿造,2026,45(1):87-95,9.基金项目
武汉商学院校级科学研究项目(2024KB011) （2024KB011）
