食品与发酵工业 >

2025 , Vol. 51 >Issue 21: 182 - 188

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041769

研究报告

发酵马铃薯泡菜优质乳酸菌筛选评价及发酵条件优化

  • 尹红力 ,
  • 齐文 ,
  • 王晶 ,
  • 佟丽丽
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  • 1(哈尔滨学院 食品工程学院,黑龙江 哈尔滨,150086)
    2(哈尔滨商业大学 食品工程学院,黑龙江 哈尔滨,150028)
    3(松北区疾病预防控制中心,黑龙江 哈尔滨,150027)
    4(牡丹江红旗医院,黑龙江 牡丹江,157000)
第一作者：博士研究生,讲师(通信作者,E-mail:623940607@qq.com)

收稿日期: 2025-02-10

  修回日期: 2025-04-01

  网络出版日期: 2025-11-21

基金资助

黑龙江省自然科学基金项目(LH2024B007)

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Screening and evaluation of high-quality lactic acid bacteria for potato kimchi and optimization of fermentation conditions

  • YIN Hongli ,
  • QI Wen ,
  • WANG Jing ,
  • TONG Lili
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  • 1(College of Food Engineering, Harbin University, Harbin 150086, China)
    2(College of Food Engineering, Harbin University of Commerce, Harbin 150028, China)
    3(Songbei District Center for Disease Control and Prevention, Harbin 150027, China)
    4(Mudanjiang Red Flag Hospital, Mudanjiang 157000, China)

Received date: 2025-02-10

  Revised date: 2025-04-01

  Online published: 2025-11-21

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摘要

该研究旨在探讨乳酸菌发酵对马铃薯泡菜品质的影响,并对发酵工艺进行优化。试验从嗜酸乳杆菌、唾液链球菌嗜热亚种、植物乳植杆菌、肠膜明串珠菌和戊糖片球菌中筛选出具有较强产酸、耐酸、耐盐和降解亚硝酸盐能力的乳酸菌,进行发酵马铃薯泡菜的探究。优化后的最佳发酵条件为植物乳植杆菌3%(体积分数),盐质量分数2%,发酵时间9 d。各因素对马铃薯泡菜感官评分的影响大小为接种量>发酵时间>盐浓度。在此工艺条件下,第9天的亚硝酸盐含量低至2.92 mg/kg,与自然发酵相比下降了52.21%。且接种了植物乳植杆菌的马铃薯泡菜在气味、滋味、脆度和整体接受度方面均优于自然发酵,感官评分总分为91.5。

关键词： 马铃薯; 植物乳植杆菌; 泡菜; 品质; 工艺优化

本文引用格式

尹红力 , 齐文 , 王晶 , 佟丽丽 . 发酵马铃薯泡菜优质乳酸菌筛选评价及发酵条件优化[J]. 食品与发酵工业, 2025 , 51(21) : 182 -188 . DOI: 10.13995/j.cnki.11-1802/ts.041769

Abstract

The aim of this study is to investigate the effects of lactic acid bacteria fermentation on the quality of potato kimchi and to optimize the fermentation process.The experiment screened lactic acid bacteria with strong acid production, acid resistance, salt tolerance, and nitrite degradation ability from Lactobacillus acidophilus, Streptococcus salivarius subsp. thermophilus, Lactiplantibacillus plantarum, Leuconostoc mesenteroides, and Pediococcus pentosaceus to explore the fermentation of potato kimchi.The optimized optimal fermentation conditions were 3% L.plantarum, 2% salt concentration, and a fermentation time of 9 days.The impact of various factors on the sensory evaluation of potato kimchi was in the order of inoculation volume>fermentation time>salt concentration.Under these process conditions, the nitrite content on the 9th day was as low as 2.92 mg/kg, a decrease of 52.21% compared to natural fermentation.Potato kimchi inoculated with L.plantarum showed better odor, taste, crispness, and overall acceptance than natural fermentation, with a sensory score of 91.5.

Key words： potato; Lactiplantibacillus plantarum; pickled cabbage; quality; process optimization

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