食品与发酵工业 >

2021 , Vol. 47 >Issue 10: 96 - 102

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025704

研究报告

萍乡搓菜复合发酵菌剂的研究

  • 曹余 ,
  • 邓泽元 ,
  • 魏长浩 ,
  • 余诚玮 ,
  • 李红艳
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  • 1(食品科学与技术国家重点实验室(南昌大学),江西 南昌,330047)
    2(南昌大学 食品学院,江西 南昌,330031)
硕士研究生(李红艳教授为通讯作者,E-mail:lihongyan@ncu.edu.cn)

收稿日期: 2020-09-18

  修回日期: 2020-11-16

  网络出版日期: 2021-06-17

基金资助

江西省自然科学基金面上项目(20192BAB204023)

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The compound starter of Pingxiang Cuocai

  • CAO Yu ,
  • DENG Zeyuan ,
  • WEI Changhao ,
  • YU Chengwei ,
  • LI Hongyan
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  • 1(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
    2(School of Food Science & Technology, Nanchang University, Nanchang 330031, China)

Received date: 2020-09-18

  Revised date: 2020-11-16

  Online published: 2021-06-17

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摘要

从江西萍乡自然发酵搓菜中筛出7株优势菌种,对其发酵性能及菌种间相互作用进行研究,筛选发酵性能较好且菌种间无拮抗作用的菌种,复配发酵搓菜。通过质构分析、颜色测定、感官评定得出最佳发酵菌种配比,最后比较自然发酵与优选菌剂发酵搓菜挥发性风味物质的差异。结果表明,7株菌都有良好的发酵性能,且以Pichia kudriavzevii∶Kazachstania bulderi=1∶2、Lactobacillus buchneri∶Lactobacillus plantarum ∶ Lactobacillus brevis ∶Lactobacillus sunkii=1∶1∶1∶2的比例复配,发酵搓菜的综合评价效果最佳。优选菌剂发酵醇类、酮类、酯类、酸类等风味物质的种类数和相对含量都多于自然发酵。

关键词： 萍乡搓菜; 复合发酵菌剂; 挥发性风味物质

本文引用格式

曹余 , 邓泽元 , 魏长浩 , 余诚玮 , 李红艳 . 萍乡搓菜复合发酵菌剂的研究[J]. 食品与发酵工业, 2021 , 47(10) : 96 -102 . DOI: 10.13995/j.cnki.11-1802/ts.025704

Abstract

Seven dominant strains were screened from the naturally fermented Cuocai (traditional Chinese fermented vegetables) to ferment vegetables. Strains with good fermentation performances and without antagonism effects were selected. The optimal proportion of selected strains was obtained according to the texture analysis, color determination and sensory evaluation. Finally, the volatile flavor compounds of the natural fermented and selected compound starter fermented Cuocai were compared. Results showed that these seven strains had good fermentation performance, and the comprehensive evaluation of fermented Cuocai was the best under the conditions of Pichia kudriavzevii ∶Kazachstania bulderi =1∶2, Lactobacillus buchneri∶Lactobacillus plantarum∶Lactobacillus brevis∶Lactobacillus sunkii=1∶1∶1∶2. The varieties and relative contents of flavor substances including alcohols, ketones, esters and acids in the compound starter fermented Cuocai were higher than those in natural fermented Cuocai.

Key words： Pingxiang Cuocai; compound starter; texture; volatile flavour compounds

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