植物乳杆菌接种发酵对朝鲜泡菜品质的影响

金乐天; 吴诗榕; 刘同杰; 何国庆

doi:10.13386/j.issn1002-0306.2014.23.032

植物乳杆菌接种发酵对朝鲜泡菜品质的影响

1. 朝鲜韩德秀平壤轻工业大学
2. 浙江大学生物系统工程与食品科学学院馥莉食品研究院

详细信息

作者简介:
金乐天 (1968-) , 男, 硕士, 讲师, 研究方向:食品微生物与发酵工程。;

何国庆 (1957-) , 男, 博士, 教授, 研究方向:食品生物技术与发酵工程。;

中图分类号: TS255.54
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出版历程
- 收稿日期: 2014-04-16

Effect of Lactobacillus plantarum inoculated fermentation on the quality of kimchi

DPRK Han Dexiu Pyongyang University of light industry
College of Biosystems Engineering and Food Science, Zhejiang University

摘要

摘要: 研究了植物乳杆菌接种发酵对朝鲜泡菜发酵过程和泡菜品质的影响。以朝鲜泡菜传统制作方法为基础腌制泡菜,并接种植物乳杆菌于18℃下发酵,定期测定发酵液的p H、总酸、亚硝酸盐含量和活菌数,腌制成熟后进行感官评定。结果显示,接种组发酵4d时p H达到4.0,而自然发酵组达到相同的p H需要5d;发酵5d时,在接种组中亚硝酸盐的含量为0.27~0.34μg/m L,自然发酵组0.46μg/m L;接种组的活菌数在发酵4d后达到7.1×107cfu/m L以上,自然发酵组明显较低。接种组比自然发酵组具有更优的泡菜外观,及更浓郁的朝鲜泡菜特有的发酵香味。此外,接种量为0.3%的泡菜具有最优的脆性。结果表明,植物乳杆菌接种发酵可以缩短朝鲜泡菜的发酵周期,提高发酵的稳定性。
- 朝鲜泡菜 /
- 乳酸菌 /
- 接种发酵
Abstract: This paper investigated the effect of Lactobacillus plantarum inoculated fermentation on the fermentation process and quality of kimchi.Lactobacillus plantarum was inoculated based on the traditional process of kimchi, and the mixture was fermented at 18℃.During the fermentation, the p H value, total acidity, nitrite content and viable counts were determined, and finally, sensory evaluation was performed.The results showed that it needed 4 days for the inoculated groups to reach the value of p H4.0, while the natural fermentation group needed one more day.At the end of fermentation, nitrite content of the inoculated groups ranged from 0.27 ⁰.34μg / m L, nevertheless the content of natural fermentation group was higher, 0.46μg / m L. The results of viable cell count after 4 day fermentation was also different with more than 7.1 × 107 cfu / m L for the inoculated groups and 6.3 × 107 cfu / m L for natural fermentation group. The inoculated groups had better properties, such as appearance and the unique aroma of kimchi than the natural fermentation group. Besides, the kimchi with a 0.3% inoculum had the best brittleness. The results indicated that Lactobacillus plantarum inoculated fermentation could shorten fermentation period of kimchi, improve fermentation stability and quality properties, and assure the production of the unique aroma and flavor of kimchi.
- Kimchi /
- lactic acid bacteria /
- inoculated fermentation

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参考文献(10)

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