The characteristics and application of a Pediococcus acidilactici for improving broad bean mash fermentation
DENG Weiqin1, LI Xiongbo4, ZHANG Qisheng1,2, CHEN Gong1,2, FAN Zhiyi1, HU Ting1, LI Heng1,2,3*
1(Sichuan Academy of Food and Fermentation Industries, Chengdu 611130, China); 2(Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620030, China); 3(Chengdu City Dandan Industry Institute for Sichuan Cuisine limited company,Chengdu 611730, China); 4(Pharmacy and Biological Engineering College, Chengdu University, Chengdu 610106, China)
Abstract: Broad bean mash is fermented by mixing broad bean koji with salt solution for six months. The fermentation of broad bean mash is the key process for the flavor generation of Pixian broad bean paste. This study was to screen lactic acid bacteria specialty for improving the fermentation of broad bean mash. The growth characteristics of the lactic acid bacteria at different culture conditions was analyzed. The freeze-dried lactic acid bacteria powder was added in the broad bean mash fermentation system to strengthen the fermentation. A high efficiency Pediococcus acidilactici ND1 was screened out and could grow up to OD610 1.375 after 6 h cultivation at 37 ℃. The total acid in the fermentation broth of ND1 (cultivated 24 h) reached 1.296 g/100 g. Strain ND1 growed well between 4 ℃ and 50 ℃, the optimum temperature was between 37 ℃ and 45 ℃. It could stand 10% salt and grow well in the concentration of less than 8%. Strain ND1 grows well under acidic conditions at pH from 3.5 to 6. The living Pediococcus acidilactici count of vacuum freeze-dried powder reached 1.07×1012 CFU/g and could enhance the content of organic acid, especially acetic acid, malic acid, lactic acid in the broad bean mash fermentation system. Strain ND1 could improve the flavor of broad bean mash and tolerance high range of temperature, pH and salt concentration. These characteristics made this strain to be a potential lactic acid bacterial for flavoring broad bean mash, improving the quality of pixian broad bean paste furthermore.
邓维琴,李雄波,张其圣,等. 一株强化发酵甜瓣子的乳酸片球菌特性及应用效果评价[J]. 食品与发酵工业, 2020, 46(4): 153-159.
DENG Weiqin,LI Xiongbo,ZHANG Qisheng,et al. The characteristics and application of a Pediococcus acidilactici for improving broad bean mash fermentation[J]. Food and Fermentation Industries, 2020, 46(4): 153-159.
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2020, Vol. 46 
