Abstract: The study aimed to analyze the effect of artificial inoculation of Leuconostoc mesenteroides JNZB003 on the chemical component and microbial quantity of traditional pickled Lepidium sativum in Yanbian. JNZB003 with the concentrations of 1% and 5% was inoculated in the first pickled Lepidium sativum,respectively,and then fermented at 4 ℃,named as the artificial inoculation group. The contents of chemical components (nitrite,reducing sugar,amino acid nitrogen,total acid,etc) and the number of the microorganisms (total number of colonies,coliform,lactic acid bacteria and yeast) in the artificial inoculation and natural fermented groups were determined and analyzed. The results showed that in the artificial inoculation group,the fermentation period was shortened about 7 days,the content of nitrite was lower and the degradation rate was high the content of total acid was higher,the pH value decreased quickly,the number of lactic acid bacteria was higher,and the total number of colonies and the content of amino acid nitrogen were lower than those in the natural fermented group. In conclusion,artificial inoculation fermentation is better than traditional natural fermentation with high edible safety,and 1% of inoculation size is better than that of 5%.
刘笑笑,金永梅,李姝睿,等. 人工接种肠膜明串珠菌对发酵樱菜中的化学成分和微生物数量的影响[J]. 食品与发酵工业, 2020, 46(15): 107-112.
LIU Xiaoxiao,JIN Yongmei,LI Shurui,et al. Effects of Leuconostoc mesenteroides inoculation on chemical components and microbial quantity of fermented Lepidium sativum[J]. Food and Fermentation Industries, 2020, 46(15): 107-112.
LEE B H,HYUN J Y,MYEONG S P,et al.Tiansformation of the glycosides form food materials by piobiotics and food microorganisms[J].Microbiol Biotechn,2006,16(4):497-504.
EOM H J,SEO D M,HAN N S.Selection of psychrotrophic Leuconostoc spp. producing highly active extransucrase from lactate fermented vegetables[J]. International Journal of Food Mcrobiology,2007,117(1):61-67.
XIONG T,LI J,LIANG F,et al.Effects of salt concentration on Chinese sauerkraut fermentation[J].LWT-Food Science and Technology,2016,69(3):169-174.
WU R N,WU Z X,ZHAO C Y,et al.Identification of lactic acid bacteria in Suancai,a traditional northeastern Chinese fermented food,and salt response of Lactobacillus paracasei,LN-1[J].Annals of Microbiology,2013,64(3):1 325-1 332.