从本地农户家自制老盐水中分离出1株优势乳酸菌ZP11-2,根据形态学、生理生化和16S rDNA鉴定为短乳杆菌,并结合肠膜明串珠菌制备复合发酵剂,以自然发酵泡菜为对照,分析接种复合发酵剂对青菜头泡菜理化性质、感官品质的影响。结果表明,人工接种复合发酵剂发酵青菜头泡菜,在发酵初期,乳酸菌快速繁殖,第2天达到最大值9.45 lg CFU/mL;pH值迅速降低,总酸含量迅速增加,5 d后趋于稳定,人工接种复合发酵剂和单一菌株pH值和总酸变化幅度都大于自然发酵,但两者之间差异不大;亚硝峰明显降低,提高了食用安全性;成熟的青菜头泡菜中游离氨基酸总量、必需氨基酸分别达到68.8、17.36 mg/100mL,感官评价整体优于单一菌株和自然发酵,为复合发酵剂的研制及其工业化应用提供理论数据。
刘玉凌
,
任亭
,
彭玉梅
,
曾胜
,
贺云川
,
杨波
,
栾兴霞
,
李君红
,
罗远莉
. 老盐水中乳酸菌的筛选鉴定及其在青菜头泡菜中的应用[J]. 食品与发酵工业, 2020
, 46(2)
: 208
-213
.
DOI: 10.13995/j.cnki.11-1802/ts.021878
The dominant Lactobacillus strain ZP11-2 was isolated from home-made aged brine prepared by local farmers. It was identified as Lactobacillus brevis according to morphological, physiological, biochemical characteristics and 16S rDNA sequence alignment. The strain ZP11-2 and Leuconostoc mesenteroides were mixed as starter culture. The effects of the mixed starter culture fermentation on physicochemical property and sensory quality of tumor stem mustard pickle were analyzed using natural fermented pickle as the control (CK). The results showed that, at the early stage of mixed starter culture fermentation, the lactic acid bacteria propagated rapidly and reached the maximum value of 9.45 lg CFU/mL on the second day. The pH value decreased rapidly and the total acid content increased sharply, then these two parameters tended to be stable after 5 days. The variation of pH value and total acid of mixed or single starter culture fermentation was larger than that of natural fermentation. However, there was little difference between them. The nitrite peak decreased significantly, thus the food safety was improved. The total content of free amino acids and essential amino acids in mature tumor stem mustard pickle reached 68.8 and 17.36 mg/100mL respectively in mixed starter culture fermentation. The sensory evaluation was also better than that of single starter culture or natural fermentation. This work provides theoretical guide for the future industrial application of mixed starter culture.
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