植物乳杆菌发酵对蕨菜品质的影响

以新鲜野生蕨菜为原料,接种植物乳杆菌Z17(Lactobacillus plantarum Z17)进行发酵,并以自然发酵为对照,于相同条件下发酵42 d,探究发酵过程中接种植物乳杆菌Z17对蕨菜的总酸、还原糖、pH、色度、褐变指数、咀嚼性以及黏性等理化指的影响.结果表明:接种Z17后蕨菜的pH下降速率以及还原糖含量提...

Effect of Lactobacillus plantarum Fermentation on the Quality of Pteridium aquilinum

Taking fresh wild Pteridium aquilinum as raw material, Lactobacillus plantarum Z17 was inoculated for fermentation, and natural fermentation was used as control. The fermentation was carried out for 42 days under the same conditions. The effects of Lactobacillus plantarum Z17 on the pH, total acid, amino acid nitrogen, color, browning index, chewiness and viscosity of Pteridium aquilinum during the fermentation process were investigated. The results showed: After inoculation with Z17, the rate of pH decrease and the increase rate of reducing sugar content of Pteridium aquilinum were significantly better than natural fermentation; The total acid content in the fermentation process was significantly improved, especially the lactic acid content increased by 2.3 times; After fermentation, the sensory evaluations of Pteridium aquilinum inoculated with Z17 and naturally fermented Pteridium aquilinum were 88.34±3.74 and 65.23±2.68, respectively, the chewiness and hardness of bracken inoculated with Z17 were significantly improved(P<0.05). In summary, the inoculation of Lactobacillus plantarum can effectively shorten the fermentation cycle, improve the edible safety of kimchi, and also help improve the quality of fermented bracken.