产细菌素植物乳杆菌纯种半固态发酵对泡菜品质的影响

以产细菌素植物乳杆菌纯种半固态发酵制作什锦泡菜,同时以其纯种液态发酵泡菜和传统自然发酵泡菜为对照,比较三种泡菜在发酵过程和贮藏期间感官、理化指标与微生物菌相变化规律,评价半固态发酵对泡菜品质的影响.结果表明,该菌株纯种发酵制作的泡菜感官品质优于自然发酵泡菜,细菌、酵母菌、霉菌、大肠菌群数量均显著低于自然发酵泡菜;其中,纯种半固态发酵泡菜发酵过程pH值下降最迅速、泡菜中乳酸菌活菌数量高(108cfu/g)、亚硝酸盐含量低且无明显“亚硝峰”出现;说明产细菌素植物乳杆菌纯种半固态发酵制作什锦泡菜品质优于纯种液态发酵和自然发酵泡菜.

Effect of Lactobacillus plantarum producing bacteriocine on pickle quality in semi-solid-state fermentation

Mixed pickles were prepared by Lactobacillus plantarum producing bacteriocine with semi-solid fermentation;meanwhile pickles prepared by pure liquid fermentation and traditional natural fermentation were set as controls.Oranoleptic indicator,physical and chemical indicator,microorganism changes were compared during fermentation and storage to evaluate the effect of semi-solid fermentation.The results showed that the oranoleptic indicator of the pickles with pure semi-solid fermentation was superior to those with natural fermentation;the numbers of total plate counts,yeasts,moulds,coliform group were significantly lower than those of natural fermentation,respectively.The pH value of the pickles prepared by semi-solid fermentation decreased quickly,the numbers of viable lactic acid bacteria in the pickles with semi-solid fermentation were 108cfu/g,and the nitrites contents were low which had no obvious nitrites peak.The results indicated that the mixed pickles prepared by L.plantarum producing bacteriocine with pure semi-solid fermentation had a high quality among three kinds of fermentation.