四川泡菜中两株优良乳酸菌的鉴定及不同发酵条件下对泡菜品质的影响

doi:10.7506/spkx1002-6630-201111033

食品科学 ›› 2011, Vol. 32 ›› Issue (11): 152-156.doi: 10.7506/spkx1002-6630-201111033

四川泡菜中两株优良乳酸菌的鉴定及不同发酵条件下对泡菜品质的影响

敖晓琳，张小平*，史令，张先琴

四川农业大学资源环境学院

出版日期:2011-06-15 发布日期:2011-05-13
基金资助:
教育部春晖计划项目(Z2007-1-61002)；四川省科技厅支撑计划项目(2010NZ0045)

Identification of Two Lactic Acid Bacterial Strains Isolated from Sichuan Pickles and Effect of Fermentation Conditions on the Quality of Pickles Co-fermented by them

AO Xiao-lin，ZHANG Xiao-ping*，SHI Ling，ZHANG Xian-qin

College of Resources and Environment, Sichuan Agricultural University, Ya’an 625014, China

Online:2011-06-15 Published:2011-05-13

摘要/Abstract

摘要： 研究四川自然发酵泡菜中的优势乳酸菌及其不同发酵条件下对泡菜品质的影响，以从四川家庭制作的泡菜中筛选出的两株具有良好的产酸能力和独特风味的乳酸菌作为研究对象，通过16S rRNA序列分析对其进行鉴定，鉴定结果表明Pickle-1为Lactobacillus fermentum，Pickle-2为Lactobacillus plantarum。通过人工接种两株乳酸菌发酵萝卜实验，分析两株菌的接种比例、接种量、发酵温度、加盐量4个因素的不同水平对泡菜感官品质、产酸速率、乳酸菌含量、亚硝酸盐含量的影响。结果表明：不同因素对不同指标的影响有差异，其中发酵温度对感官评分、乳酸菌活菌数以及产酸速率影响都最大，菌液比例对亚硝酸盐含量影响最大。

关键词: 四川泡菜, 乳酸菌, 鉴定, 发酵条件

Abstract: Two lactic acid bacterial strains (Pickle-1 and Pickle-2) isolated from homemade pickles with good acid-producing capacity and special flavor were identified by 16S rRNA sequence analysis. Pickle-1 and Pickle-2 were identified as Lactobacillus fermentum and Lactobacillus plantarum, respectively. Both strains were combinedly used to make pickled radish by the method of artificial inoculation, and the effects of four culture factors including the ratio between them, total inoculation concentration, fermentation temperature and salinity on the quality of pickles were explored. The results indicated that fermentation temperature exhibited the strongest effect on the sensory quality of pickled radish, viable lactic acid bacteria and acid-producing rate, and the total inoculation concentration of Pickle-1 and Pickle-2 made the strongest contribution to nitrite.

Key words: Sichuan pickles, lactic acid bacteria, identification, fermentation conditions

中图分类号:

TS201.3

敖晓琳，张小平，史令，张先琴. 四川泡菜中两株优良乳酸菌的鉴定及不同发酵条件下对泡菜品质的影响[J]. 食品科学, 2011, 32(11): 152-156.

AO Xiao-lin，ZHANG Xiao-ping，SHI Ling，ZHANG Xian-qin. Identification of Two Lactic Acid Bacterial Strains Isolated from Sichuan Pickles and Effect of Fermentation Conditions on the Quality of Pickles Co-fermented by them[J]. FOOD SCIENCE, 2011, 32(11): 152-156.

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四川泡菜中两株优良乳酸菌的鉴定及不同发酵条件下对泡菜品质的影响

Identification of Two Lactic Acid Bacterial Strains Isolated from Sichuan Pickles and Effect of Fermentation Conditions on the Quality of Pickles Co-fermented by them

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