| 耐盐酵母菌与乳酸菌共培养对低盐椒醅品质的影响研究 |
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| 引用本文： | 陈欣,黄钧,李从虎,郑佳,谢菲,周荣清.耐盐酵母菌与乳酸菌共培养对低盐椒醅品质的影响研究[J].中国调味品,2010,35(4). |
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| 作者姓名： | 陈欣 黄钧 李从虎 郑佳 谢菲 周荣清 |
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| 作者单位： | 1. 四川大学,轻纺与食品学院,成都,610065
2. 四川大学,轻纺与食品学院,成都,610065;四川大学国家制革清洁技术工程实验室,成都,610065 |
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| 基金项目： | 四川省科技重点科技项目 |
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| 摘 要： | 鉴于低盐椒醅发酵容易被杂菌污染的问题,通过剖析高盐和接种低盐椒醅中产酸细菌、耐盐细菌和酵母菌的变化规律,测定了其总酸、乙醇、亚硝酸盐、色值等理化参数,探究了微生物共培技术应用于低盐椒醅发酵的特点。试验结果表明,基于Z.rouxiiSZ-1和沪酿1.08的共培养,借助于多种微生物代谢产物的协同作用,不仅增强了低盐椒醅的防腐能力,而且减小了Maillard反应速率,提高了酸性色素溶出率,椒醅红亮鲜艳,此外,乙酸乙酯等5种挥发性酯类组分显著增加,改善了椒醅的风味。
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| 关 键 词： | 共培养 亚硝酸盐 乳酸菌 酵母菌 辣椒 |
Studies on the effects of salted chilli mash quality by co-culturing halotolerant yeasts and lactobacillus |
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| CHEN Xin,Huang Jun,LI Cong-Hu,ZHENG Jia,XIE Fei,ZHOU Rong-qing.Studies on the effects of salted chilli mash quality by co-culturing halotolerant yeasts and lactobacillus[J].China Condiment,2010,35(4). |
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| Authors: | CHEN Xin Huang Jun LI Cong-Hu ZHENG Jia XIE Fei ZHOU Rong-qing |
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| Affiliation: | CHEN Xin1,Huang Jun1,LI Cong-Hu1,ZHENG Jia1,XIE Fei1,ZHOU Rong-qing1,2(1.College of Light Industry,Textile & Food,Sichuan University,Chengdu 610065,China,2.National Engineering Laoratory for Clean Technology of Leather Manufacture,China) |
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| Abstract: | In view of the serious problem that low salted chilli mash was easily polluted by bacteria,the change of acid-production bacteria,holatolorant bacteria and yeast among the high salted,low salted chili mash inoculated with yeast Z.rouxii SZ-1,lactobacillus shanghai brewing 1.08 as well as mixture of both respectively were measured during fermentation process.The physical-chemical properties such as total acid,alcohol,nitrite and total color scale value were also determined.In present study,the peculiarity wa... |
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| Keywords: | co-culturing nitrite lactobacillus yeast pepper |
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