四川泡菜中两株优良乳酸菌的鉴定及_省略_同发酵条件对其发酵泡菜品质的影响_敖晓琳.pdfVIP

152 2011, Vol. 32, No. 11 食品科学 ※生物工程 四川泡菜中两株优良乳酸菌的鉴定及不同发酵 条件对其发酵泡菜品质的影响 敖晓琳，张小平* ，史 令，张先琴 (四川农业大学资源环境学院，四川雅安 6250 14) 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16 S rRNA 序列分析对其进行鉴定， 鉴定结果表明Pickle-1 为L actobacillus f ermentum ，Pickle-2 为L actobacillus p lantarum 。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 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 X iao-lin ，ZHANG Xiao-pin g* ，SHI Ling ，ZHAN G X ian -qin (College of Resources and Environment, Sichuan Agricultural University, Ya ’an 6250 14, China) Abstract ：Two lactic acid bacterial strains (Pickle-1 and Pickle-2) isolated from homemade pickles with good acid-producing capacity and special flavor w ere identified by 16 S rRNA sequence analysis. Pickle-1 an d Pickle-2 w ere identified as L actobacillus f ermentum and L actobacillus p lantarum, respectively. Both strain s were combinedly u sed to make pickled radish by the method of artificial inoculation, and the effects of four culture factors including the ratio between them, total inocu lation concentration , ferm entation temperature and salinity on th e quality of pickles w ere explored. Th e resu lt s indicated that fermentation temperature exhibited the strongest effect on the sen sory 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 nitrit