中国酿造2026，Vol.45Issue(1)：216-222,7.DOI:10.11882/j.issn.0254-5071.2026.01.029
植物乳植杆菌ww和Fs 5-5混合发酵对酸菜品质的影响研究
Effect of mixed-strain fermentation of Lactiplantibacillus plantarum ww and Fs 5-5 on the quality of Chinese sauerkraut
摘要
Abstract
In order to study the effect of mixed-strain fermentation of different species of Lactiplantibacillus plantarum on the quality of Chinese sauerkraut,the Chinese sauerkraut was prepared using cabbage as the raw material,and compounded with different ratios of L.plantarum ww and Fs 5-5 as the fermenting agents.With single-bacterium fermentation as the control group,the physicochemical indexes,textural characteristics,volatile flavor substances and sensory qualities of Chinese sauerkraut during the fermentation process were analyzed.The results showed that the Chinese sauerkraut samples could be matured by fermentation for 7 d at 30 ℃.All quality indexes of Chinese sauerkraut fermented with mixed-bacteria were better than those of single-bacterium fermentation.The quality of Chinese sauerkraut prepared by L.plantarum ww and Fs 5-5 in the ratio of 1∶2 was optimal,and at the end of fermentation,its pH,nitrite,reducing sugar contents and hardness were 3.13,0.67 mg/kg,1.56 g/L and 24.9 N,respectively.The color parameters L*value,a*value and b*value were 48.70,-0.04 and 9.96,respectively.The sauerkraut was bright yellow in color,crunchy and moderate hardness,with a sensory score of 85.8.A total of 42 volatile flavor substances in all Chinese sauerkraut samples were detected,including 10 acids,6 aldehydes,6 alcohols,8 esters,5 phenols,5 ketones,and 2 ethers,with a content of 48.14 μg/ml.Mixed-bacteria fermentation not only could improve the quality of Chinese sauerkraut and enhance the taste and aroma compared to single-bacterium fermentation,but also provide a new experimental method for rapid fermentation of Chinese sauerkraut.关键词
植物乳植杆菌/挥发性风味物质/混合发酵/品质/酸菜Key words
Lactiplantibacillus plantarum/volatile flavor substance/mixed-strain fermentation/quality/Chinese sauerkraut分类
轻工纺织引用本文复制引用
张运丰,武俊瑞,穆德伦,田野,田超,范昭辰,窦士贺,乌日娜..植物乳植杆菌ww和Fs 5-5混合发酵对酸菜品质的影响研究[J].中国酿造,2026,45(1):216-222,7.基金项目
沈阳农业大学引进人才(高层次)科研启动费项目(2023YJRC002) （高层次）
沈阳市科技创新平台项目(21-103-0-14) （21-103-0-14）
沈阳市科技创新平台项目(21-104-0-28) （21-104-0-28）
沈阳市科技特派团项目(23-411-2-02) （23-411-2-02）
