采用自主研发的高产胞外多糖的植物乳杆菌直投式泡菜发酵剂制备菊芋泡菜,研究其发酵过程中泡菜液pH、总酸、活菌数、维生素C、氨基酸态氮和可溶性固形物含量的变化,同时探讨菊芋主要成分菊粉对植物乳杆菌生长的影响,并测定该菌胞外多糖的产量。结果表明,菊粉可促进植物乳杆菌的生长,37℃培养24 h,该菌胞外多糖产量高达471 mg/L。与自然发酵相比,直投发酵的菊芋泡菜各项指标均优于自然发酵,其泡菜液pH达到3.46、总酸含量达到0.36%,活菌数保持在4.3×108CFU/mL、维生素C含量为16.92%、氨基酸态氮含量为0.033%、可溶性固形物含量达到15%。得到的菊芋泡菜酸度适宜,呈诱人乳白色,活菌含量高,且富含植物乳杆菌胞外多糖,为老少皆宜的益生泡菜产品。

Jerusalem artichoke polysaccharide and extracellular polysaccharide of lactic acid bacteria have different functional properties which are probiotic.In this paper,a Lactobacillus plantarum with high EPS-producing capacity was selected for direct vat set(DVS) culture starter and prepared for Jerusalem artichoke pickles.The changes of the pH,total acid,viable count,vitamin C,amino acid nitrogen and soluble solids content in the pickle liquid were studied,while the effect of inulin which is the main component of artichoke on growth of Lactobacillus plantarum was studied.The yield of extracellular polysaccharide produced by the strain was determined.The results showed that inulin could promote the growth of Lactobacillus plantarum,and the yield of extracellular polysaccharide was up to 471 mg/L after 24h under the temperature of 37℃.Various indexes of Jerusalem artichoke pickle direct investment indicators were better than natural fermentation.The pH was up to 3.46,total acid content was 0.36%,the number of viable cells remained at 4.3 × 108 CFU/mL,content of vitamin C was 16.92%,content of amino acid nitrogen was 0.033%,and content of soluble solids was 15% in the pickle liquid fermented directly by the starter.The acidity of pickle products was optimum,and the liquid showed attractive white with high viable cells and rich extracellular polysaccharide.The Jerusalem artichoke pickles was of benefit to the health of the young and old due to the higher nutrition.