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泡菜工业是我国的一大产业,与人们日常饮食息息相关,而在泡菜制作过程中起主要作用的微生物则是乳酸菌,它们在发酵过程中主要起着发酵剂和风味改良剂的作用。近年来,随着食品研发技术的迭代,泡菜发酵技术也在不断发展增强,随之应用而生的产品种类也在不断增多。文章综述了近年来文献报道泡菜乳酸菌发酵方式(自然发酵、乳酸菌菌剂发酵)、发酵产品种类(四川泡菜、韩国泡菜)、菌群代谢(乳酸菌菌群、乳酸菌代谢)及其在泡菜中健康作用(安全性、感官属性、抗菌特性和营养物质)等方面应用的研究进展。以期为提升泡菜产品在消费者中的接受度和食用安全性,建立一个品质高、风味特征独特的泡菜产品工业化生产和发展体系,为消费者提供更好的选择。 相似文献
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《食品与发酵工业》2020,(2):208-213
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。 相似文献
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直投式发酵剂生产四川泡菜的研究 总被引:1,自引:0,他引:1
通过分析接入乳酸菌直投式发酵剂和自然发酵四川泡菜发酵过程中亚硝酸盐含量、乳酸菌菌数和产品品质的动态变化,确定直投式菌剂发酵泡菜时的菌粉添加量和食盐用量。结果表明:添加4%食盐,接入0.04%直投式发酵剂,室温25℃,发酵7d后制得的泡菜酸甜适口,色泽好。添加到直投式发酵剂终产品中的亚硝酸盐含量显著低于自然发酵组,仅为2.11μg/mL,且其乳酸菌菌数远高于自然发酵组,肠膜明串珠菌和植物乳杆菌菌数分别达到6.42×107cfu/mL和3.13×107cfu/mL。 相似文献
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从湖北恩施州咸丰地区采集自然发酵的鲊广椒样品,采用传统可培养法对样品中的乳酸菌进行分离与鉴定,并使用所分离到的乳酸菌作为发酵剂,豇豆为原料进行泡菜的制作。通过电子鼻、电子舌与有机酸的测定,评价这些乳酸菌的泡菜发酵特性。结果显示,从5份恩施州咸丰地区鲊广椒中共分离得到20株乳酸菌,均鉴定为植物乳杆菌群。所分离的不同植物乳杆菌对泡菜水中的甲烷、有机硫化物、萜类物质以及乙醇等风味物质有较强的作用(p<0.05),但是对泡菜水样品的氨气、芳香味、烷烃与氢气类气味物质作用不明显。乳酸菌HBUAS51135、HBUAS51141、HBUAS51146、HBUAS51153、HBUAS51155、HBUAS51156与HBUAS51157发酵制作的泡菜水样品的酸味显著高于未接菌处理(p<0.05),同时苦味、涩味、后味A与后味B的值也较低。经分析,泡菜水中的主要有机酸为乳酸和乙酸,其中乳酸菌HBUAS51131、HBUAS51134、HBUAS51136、HBUAS51141、HBUAS51150、HBUAS51155和HBUAS51156发酵的泡菜水中乳酸含量均高于9.20g/L。因此,乳酸菌HBUAS51141和HBUAS5156的泡菜发酵特性更好,是豇豆泡菜复合发酵剂开发的候选菌株。 相似文献
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不同乳酸菌接种发酵泡菜风味的研究 总被引:1,自引:0,他引:1
以新鲜红皮萝卜为原料,分别接种分离自自然发酵泡菜中的乳明串株菌、乳酸乳球菌、食窦魏斯氏、发酵乳杆菌、植物乳杆菌进行纯种乳酸菌发酵制作泡菜。通过测定泡菜的乳酸菌菌相、总酸度、感官评价、挥发性成分及有机酸,对分离自自然发酵泡菜中不同乳酸菌纯种发酵泡萝卜的风味进行研究。结果表明,发酵达到终点时,接种不同乳酸菌发酵的泡菜中大部分乳酸菌的活菌数相差不大,都在7.0lg CFU/m L左右,泡菜液中的乳酸菌几乎全为植物乳杆菌;大部分乳酸菌纯种发酵泡菜中总酸含量4g/kg;不同乳酸菌发酵的泡菜挥发性成分及有机酸的种类差异不显著。 相似文献
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《中国食品学报》2017,(10)
韩国泡菜是韩国传统食品的代表,主要以乳酸菌发酵而成,是潜在的乳酸菌和益生菌来源。韩国泡菜乳酸菌已成为韩国学者的研究热点,其研究方法主要包括培养依赖型和非培养依赖型两大类。明串珠菌属、乳杆菌属和魏斯氏菌属被鉴定为韩国泡菜中的优势乳酸菌属,其发酵类型主要属于专性异型发酵和兼性异型发酵。韩国泡菜中的乳酸菌种的分布与演替主要受制作泡菜的原材料、泡菜品种、发酵温度和盐浓度等因素影响。从韩国泡菜中分离筛选的特异性功能乳酸菌株在食品加工中具有一定的应用潜力。我国四川泡菜乳酸菌的研究可借鉴韩国泡菜乳酸菌的研究方法与模式,为四川泡菜品质提升及其工业化生产提供理论基础和技术支持。 相似文献
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Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS 总被引:1,自引:0,他引:1
Ledan Huang Xiaoqian Chen Peifang Weng Xin Zhang 《International Journal of Food Properties》2018,21(1):760-770
The present study investigated the flavour characteristics and key volatile components of fermented squid (Dosidicus gigas) as well as their formation mechanism by three different starter cultures of lactic acid bacteria (LAB) and natural squid. The sensory assessment, volatile compounds, as well as the amino acids of the mixed fermented squid were detected using pickled brine as samples of fermented squid. A total 88 types of volatile compounds were found in four samples by 0–72 h of fermentation. After fermentation by LAB, the volatile compounds of squid showed that the fermented squid with different started cultures differed mainly in terms of numbers of alcohols, ketones, and esters. Furthermore, the amounts of volatile compounds among three starter cultures were also obviously different. Gas Chromatography-Mass Spectrometer (GC-MS) analysis indicated that the mixed fermentation process contained relatively higher (+)-limonene (11.71%) (lemon scent) and 3-hydroxy-2-butanone (5.72%) (creamy taste). These compounds were not detected in the control group. The main flavour compounds of nonanal and 2, 4-decadienal were gradually reduced. Meanwhile, 2, 3-butanedione, 2-heptanone, 2-pentylfuran, and nonanoic acid are the key flavour components. The total principal component is 94.01%, which were clarified by electronic nose in combination with principal components analysis. After mixed fermentation by LAB, the total amino acid (TAA) content reached 85.36 g/100 g, which was almost twice the amount of the control, especially in aspartate, glutamate, and threonine. Our results indicated that LAB has obvious effects on deodorization and flavour promotion during the fermentation of squid. This study provided an important basis for the further development and utilization of squid. 相似文献
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为确定不同发酵剂对泡萝卜品质的影响,将6 种不同微生物群落组成的发酵剂接种泡萝卜7 d,分析发酵过程中基本理化指标、质构特性、亚硝酸盐、17 种氨基酸和有机酸含量的变化。结果表明,接种发酵剂2的泡萝卜品质最佳,在接种第4天即可达到成熟。发酵至第7天,发酵剂3接种泡萝卜硬度略高于其他组(P>0.05),且发酵过程中亚硝酸盐含量远低于国家限量卫生标准。发酵过程中,泡萝卜所含氨基酸、有机酸种类丰富,其中接种发酵剂2泡萝卜在发酵7 d甜味和鲜味氨基酸显著高于其他组(P<0.05),谷氨酸含量最高,为(0.18±0.01)mg/g,有机酸含量也显著高于其他组(P<0.05),给予泡萝卜良好的风味品质。综合分析,发酵剂2能为高品质泡萝卜专用发酵剂的开发提供理论依据。 相似文献
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Dorrit Wouters Silvia Grosu‐Tudor Medana Zamfir Luc De Vuyst 《Journal of the science of food and agriculture》2013,93(4):749-760
BACKGROUND: Artisanal vegetable fermentations are very popular in Eastern European countries. Fresh vegetables undergo a spontaneous fermentation in the presence of salt, which is mainly carried out by lactic acid bacteria (LAB). RESULTS: Culture‐dependent and culture‐independent analyses of end‐samples of various spontaneous vegetable fermentations carried out in houses of the Chiodju region (central Romania) revealed Lactobacillus plantarum and Lactobacillus brevis as the most frequently isolated LAB species. Leuconostoc mesenteroides and Leuconostoc citreum were also found. Furthermore, the community dynamics of spontaneous cauliflower and mixed‐vegetable (green tomatoes, carrots and cauliflower) fermentations revealed three steps: an initial phase characterised by the presence of Enterobacteriaceae and a wide LAB species diversity, encompassing Weissella species; a second phase from day 3 onwards wherein L. citreum and Lb. brevis occurred; and a final phase characterised by the prevalence of Lb. brevis and Lb. plantarum. Metabolite target analysis revealed that glucose and fructose were mostly depleted at the end of fermentation. The main products of carbohydrate metabolism were lactic acid, acetic acid, ethanol and small amounts of mannitol, indicating heterolactate fermentation. CONCLUSION: Given their prevalence at the end of vegetable fermentations, Lb. brevis and Lb. plantarum appear to be good candidate starter cultures for controlled vegetable fermentation processes. © 2012 Society of Chemical Industry 相似文献
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BACKGROUND: Yan‐jiang (fermented ginger) is a popular traditional fermented food in Taiwan. The lactic acid bacteria (LAB) microflora in yan‐jiang has not been studied in detail. In this study, LAB from yan‐jiang were isolated, characterised and identified. RESULTS: A total of 176 LAB were isolated; 160 cultures were isolated from yan‐jiang samples and 16 cultures were isolated from raw ginger. These isolates were characterised phenotypically and then divided into nine groups (A to I) by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Lactobacillus sakei and Lactococcus lactis subsp. lactis were the major LAB found in the initial 2 days of fermentation without pickled plums; these species were mostly replaced by Weissella cibaria and L. plantarum after 3 days of fermentation. In the fermentation bucket with added pickled plums, W. cibaria was the most abundant LAB found during fermentation. The antibacterial activities of the isolates were determined. Twenty‐four Lc. lactis subsp. lactis and 19 W. cibaria strains showed inhibitory activity against the indicator strain L. sakei JCM 1157T. CONCLUSION: Results demonstrate that various LAB species were more numerous when fermentation was carried out without pickled plums. LAB also had effects on the aroma and flavour of yan‐jiang. Copyright © 2011 Society of Chemical Industry 相似文献
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以分离自酸菜发酵液的副干酪乳杆菌(Lactobacillus paracasei)HD1.7为发酵剂,构建酸菜发酵微生物生态系统研究模型,利用高效液相色谱和气相色谱-质谱联用技术,分析L.paracasei HD1.7发酵酸菜、自然发酵酸菜及8种商品酸菜中有机酸、酸度、亚硝酸盐、VC、甘油、乙醇、甘露醇、2,3-丁二醇及挥发性风味成分的差别。结果表明:不同酸菜样品中有机酸含量与酸度正相关,黑大酸菜、L.paracasei HD1.7发酵酸菜和袁滋袁味酸菜有机酸含量较高,分别为(13.21±0.13)、(13.20±0.17)、(13.13±0.13)g/L。此外,黑大酸菜、L.paracasei HD1.7发酵酸菜、边府记酸菜中不仅亚硝酸盐含量显著低于其他供试酸菜,VC含量显著高于其他供试酸菜(P0.05),安全性、营养价值更高,而且风味物质含量丰富、感官品质更优。研究结果有助于酸菜生产工艺监控和质量标准建立,对酸菜质量稳定性的提高和产业发展水平的提升具有实践指导意义;同时展现了L.paracasei HD1.7在酸菜发酵的工业生产中的应用前景。 相似文献
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目的:对直投式功能菌剂发酵生产佛手瓜腌菜的工艺进行优化研究。方法:研究直投式佛手瓜腌制在不同直投式功能菌剂添加量、食盐添加量、发酵温度、发酵时间等条件下,佛手瓜发酵时腌菜液中总酸含量的动态变化。根据动态变化和正交试验法确定直投式功能菌剂发酵腌菜的最佳条件。结果:直投式功能菌剂发酵腌菜的最佳条件为:蔗糖添加量3%、直投式功能菌剂添加量0.1%、发酵温度30℃、食盐添加量7%、发酵时间4d,此时产酸量达0.73g/100g。结论:采用直投式功能菌剂生产发酵佛手瓜腌菜,发酵周期短,发酵效果好。 相似文献
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为探讨传统腌制发酵蔬菜制品的菌群多样性,采用Illumina Miseq高通量测序技术,对宁波地区梅干菜半成品、成品和腌制雪菜成品进行分析。结果表明,梅干菜半成品、成品和腌制雪菜成品中相对丰度大于1.0%的菌属分别有8、13、5属,其中乳杆菌属(Lactobacillus)在3种产品中相对丰度均较高,分别为31.70%、9.51%、78.08%;假交替单胞菌(Pseudoalteromonas)仅在梅干菜半成品和腌制雪菜成品中检出,相对丰度为4.60%和1.81%;梅干菜半成品的主要优势菌属还有嗜盐单胞菌属(Halomonas)和梭状芽孢杆菌属(Clostridium IV);梅干菜成品的主要优势菌属还有慢生芽孢杆菌属(Lentibacillus)、交替芽胞杆菌属(Alteribacillus)、嗜盐球菌属(Halococcus)、海单胞菌属(Oceanimonas)、枝芽孢菌属(Virgibacillus)、丛毛单胞菌属(Comamonas)、钠白菌属(Natrialba)和代尔夫特菌属(Delftia)等,相对丰度分别为11.85%、11.41%、9.64%、9.46%、8.86%、6.25%、5.21%和5.13%;其余优势菌属相对丰度在1.23%~2.60%之间。乳杆菌属是发酵蔬菜的主要优势菌,腌制方式、腌制阶段的蔬菜产品菌群多样性差异较大,干法腌制比泡制蔬菜产品的菌群结构和多样性更为复杂。本研究结果为传统腌制蔬菜微生物资源的挖掘及其工业化利用提供了理论参考。 相似文献