明串珠菌与乳植杆菌复合发酵对低盐泡萝卜品质的影响

赵勇; 刘毕琴; 陈骏飞; 汤回花; 唐蓉; 史巧; 阚欢; 李宏

doi:10.13386/j.issn1002-0306.2023080039

明串珠菌与乳植杆菌复合发酵对低盐泡萝卜品质的影响

Effect of Combined Fermentation of Leuconostoc and Lactiplantibacillus on the Quality of Low-salt Pickled Radish

摘要

摘要: 为研究不同乳酸菌对泡萝卜品质的影响，采用肠膜明串珠菌（Leuconostoc mesenteroides）AP7、戊糖乳植杆菌（Lactiplantibacillus pentosus）LP10及AP7-LP10双菌复合制备泡萝卜，分析发酵过程理化指标、色差、质构特性变化和感官指标。结果表明：接菌组pH、还原糖含量下降速率和总酸、乳酸升高速率优于自然发酵组（P<0.05）；接菌组亚硝酸盐含量低，无亚硝峰的出现，果胶酶活性保持较低水平；AP7-LP10组和AP7组L^*高于其余2组（P<0.05），褐变指数和多酚氧化酶活性保持在较低水平；发酵7 d，AP7-LP10组硬度（70.92±3.94 N）高于其他组（P<0.05）；AP7-LP10感官评分最高（92±2.11）。综上，接种乳酸菌泡萝卜成熟快，安全性高，AP7-LP10双菌复合有助于提升泡萝卜品质。

Abstract: In order to study the effects of different lactic acid bacteria on the quality of pickled radish, pickled radish was prepared with Leuconostoc mesenteroides AP7, Lactiplantibacillus pentosus LP10 and AP7-LP10 combination. The changes in physicochemical indicators, color differences, texture properties and sensory indicators during the fermentation process were analyzed. The results showed that the decrease rate of pH and reducing sugar content and the increase rate of total acid and lactic acid in the inoculated group were better than those in the natural fermentation group (P<0.05). For the inoculated group, the nitrite content was low, and no nitrite peak appeared. The pectinase activity remained at a low level. For the AP7-LP10 and AP7 groups, the L^* was higher than that of the other two groups (P<0.05), and the browning index and polyphenol oxidase activity remained at a low level. After 7 days of fermentation, the hardness of AP7-LP10 group (70.92±3.94 N) was higher than that of other groups (P<0.05). The sensory score of AP7-LP10 was the highest (92±2.11). In summary, the pickled radish inoculated with lactic acid bacteria is fast to mature and safe. The combination of AP7-LP10 can improve the quality of pickled radish.