摘要
通过对传统东北酸菜发酵过程中乳酸菌数量与基质中还原糖和可溶性蛋白等营养物成分变化进行同步分析,结果表明,在5~15℃条件下发酵35 d进入成熟期,乳酸菌数为6.61 lg CFU/m L,比细菌数量高出1个数量级,成为优势菌群;还原糖和可溶性蛋白含量降低至0.135%和0.073 6 mg/g,大部分营养成分被转化为小分子风味物质,其主体风味物质为含硫化合物,与乳酸等酸性成分构成东北酸菜独有的品质;亚硝酸盐含量3.21mg/kg,远低于国家标准限量要求。乳酸菌菌群对传统东北酸菜发酵过程中产品品质形成和安全性保障具有决定性作用。
Lactic acid bacteria （LAB）are the major microbe flora in natural fermentation fluid of traditional Northeastern Suancai in China, which plays a key role in the formation of flavor and the degradation of nutrient sub- stances. In this study, the changes in the counts of LAB, reducing sugars and soluble protein during the fermentation process of traditional Northeastern Suancai were synchronously analyzed. The results indicated that Suancai fermented by LAB entered into the mature period in 35 days at 5 - 15 ℃. The LAB became dominant microbes with counts of 6.61 lg CFU/mL, which was 1.0 log units higher than total number of bacterial colonies. The contentsof reducing sugar and soluble protein decreased to 0. 135% and 0. 073 6 mg/g, respectively, which indicated that most nutrient substances were transformed into small molecular flavor substances. The main flavor substances were sulfur compounds, which was combined with lactic acid and other acidic ingredients to constitute the unique quality of Suancai. Moreover, the content of nitrite in Suancai was 3.21 mg/kg, which was lower than the requirement of national standard. LAB had a decisive influence on the formation of product quality and the security measure during the fermentation process of traditional Northeastern Suancai.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第2期79-84,共6页
Food and Fermentation Industries
基金
辽宁省科技厅攻关项目(2015103020)
泰山学者蓝色产业领军人才团队支撑计划项目(鲁政办字(2015)19号
关键词
东北酸菜
自然发酵
乳酸菌
营养物
同步分析
Northeastern Suancai
natural fermentation
lactic acid bacteria
nutrients
synchronization analysis
