植物乳杆菌对黄秋葵泡菜亚硝酸盐含量的影响及其发酵工艺研究

该研究以新鲜黄秋葵为主要原料，探讨植物乳杆菌（Lactobacillus plantarum）发酵对黄秋葵泡菜亚硝酸盐含量的影响，并以亚硝酸盐含量为考察指标，通过单因素试验及响应面试验对其发酵工艺参数进行优化。结果表明，与自然发酵相比，植物乳杆菌发酵制作的黄秋葵泡菜的亚硝酸盐含量（最高达9.78 mg/kg）更低，成熟期更短；植物乳杆菌发酵黄秋葵泡菜的最优发酵工艺为接种量3.5%，发酵温度30 ℃，发酵时间5.5 d，食盐水浓度4.0%，在此优化工艺条件下，黄秋葵泡菜中的亚硝酸盐含量最低，为（2.98±0.02） mg/kg，低于国家腌渍蔬菜亚硝酸盐的限量标准（≤20 mg/kg），比优化前降低1.21 mg/kg。

Effect of Lactobacillus plantarum on nitrite content in pickled okra and research on its fermentation technology

Using fresh okra as the main raw material, the influence of Lactobacillus plantarum fermentation on nitrite content in pickled okra was studied, and the fermentation parameters were optimized by single factor experiments and response surface experiments according to the nitrite content. The results showed that the nitrite content in pickled okra with L. plantarum (up to 9.78 mg/kg) was lower and the fermented period was shorter in comparison with the natural fermentation. The optimal fermentation process of the pickled okra with L. plantarum were inoculum 3.5%, fermentation temperature 30 ℃, time 5.5 d, and saline solution content 4.0%. Under these optimal conditions, the nitrite content in pickled okra was the lowest of (2.98±0.02) mg/kg, which was lower than the national nitrite limit standard of pickled vegetables (≤20 mg/kg) and 1.21 mg/kg lower than before optimization.