乳酸菌影响腌制芥菜亚硝酸盐含量的通径分析

目的 探索一种优质、安全的芥菜腌制方法。方法 采用3因素3水平的正交试验方法，研究了接种短乳杆菌(Lactobacillus brevis)、植物乳杆菌(L. plantarum)和干酪乳杆菌(L. casei)对腌制芥菜品质和亚硝酸盐含量的影响。结果 影响腌制芥菜亚硝酸盐和感官指标的主要因素均为短乳杆菌，影响腌制芥菜总酸、氨基态氮含量的主要因素分别为植物乳杆菌和干酪乳杆菌。本试验的最佳工艺组合为，鲜芥菜接种15 mL/kg短乳杆菌+20 mL/kg干酪乳杆菌，腌制芥菜的氨基态氮含量(12.7 mg/kg)比对照高10.4%，亚硝酸盐含量(0.46mg/kg)比对照降低60.3%。结论 短乳杆菌是影响腌制芥菜亚硝酸盐含量的决策因子；干酪乳杆菌构成了影响腌制芥菜亚硝酸盐含量波动的限制因子，主要通过氨基态氮对亚硝酸盐含量产生较大的间接正向作用。

Path analysis of lactic acid bacteria affecting nitrite content in pickled mustard

Objective In order to explore a high-quality and safe pickle method for pickled mustard. Methods The effects of inoculating Lactobacillus brevis, L. plantarum and L. casei on the quality and nitrite content of pickled mustard were studied by orthogonal test with three factors and three levels. Results L. brevis was the main factor affecting nitrite and sensory index of pickled mustard, L. plantarum and L. casei were the main factors affecting total acid and amino nitrogen content of pickled mustard, separately. The optimum technological combination of this experiment was as follows, when inoculated with 15 ml / kg L. brevis and 20 ml / kg L. casei, the amino nitrogen content (12.7 mg / kg) of pickled mustard was 10.4% higher than that of the control, and the nitrite content (0.46 mg / kg) was 60.3% lower than that of the control. Conclusion L. brevis was the decision factor affecting nitrite content of pickled mustard; L. casei was the limiting factor affecting nitrite content fluctuation of pickled mustard, and it had a greater indirect positive effect on nitrite content through amino nitrogen.