用于四川萝卜白菜生产的乳酸菌菌株发酵性能评估

Foods Pub Date : 2024-06-08 DOI:10.3390/foods13121813
Yiwen Fan, Xu Yang, Cihai Hu, Banghong Wei, Fei Xu, Quanyou Guo
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引用次数: 0

摘要

发酵蔬菜产品在各种美食中发挥着重要作用,了解乳酸菌(LAB)菌株的发酵动态对于优化其生产和质量至关重要。在此,我们试图研究从四川粑粑中分离出的五种 LAB 菌株作为粑粑发酵剂的发酵性能。感官评价显示,在萝卜粑粑样品中接种 LAB 菌株能有效提高参与者的整体喜好度和感官满意度,在口感、风味、质地和色泽方面都有不同程度的提高。植物乳杆菌和鼠李糖乳杆菌在萝卜汁中表现出良好的耐盐性,可在含 10%氯化钠的培养基中生长。经发酵的 LAB 肉汤有效抑制了污染糯米糍中常见的四种指示菌株,提高了糯米糍的可食性和安全生产水平。与自发发酵(CK)相比,接种了 LAB 的萝卜粑粑产酸速度明显加快,发酵期缩短了约两天。接种样品中可滴定总酸、有机酸和游离氨基酸的含量较高,且萝卜粑粑的口感更丰富。接种样品中挥发性有机化合物的含量高于 CK 样品。在 OPLS-DA 分析的基础上,筛选出糯米质量的 31 个关键指标,并采用 TOPSIS 法对五种菌株的发酵性能进行了排序;其中,植物乳杆菌和鼠李糖杆菌的得分最高。这项研究为选择 LAB 菌株作为高效、安全的发酵起始菌以优化糯米糍的品质提供了参考。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production
Fermented vegetable products play a significant role in various cuisines, and understanding the fermentation dynamics of lactic acid bacteria (LAB) strains is essential for optimizing their production and quality. Here, we sought to investigate the fermentation performance of five LAB strains isolated from Sichuan paocai as starters for paocai. Sensory evaluation revealed that the inoculation of radish paocai samples with LAB strains effectively improved the overall liking and sensory satisfaction of participants, increasing the scores to varying degrees in terms of taste, flavor, texture, and coloration. Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus exhibited a good salt resistance in radish juice and could grow in a medium containing 10% NaCl. Four indicator strains commonly found in contaminated paocai were effectively inhibited by fermented LAB broths, which improved the edibility and safe production of paocai. Compared to spontaneous fermentation (CK), radish paocai inoculated with LAB showed a significantly accelerated acid production rate, shortening the fermentation period by approximately two days. The contents of titratable total acids, organic acids, and free amino acids were higher in the inoculated samples and were enriched in the taste of radish paocai. The content of volatile organic compounds in the inoculated samples was higher than that in CK. Based on OPLS-DA analysis, 31 key indicators of paocai quality were screened and used to rank the fermentation performances of the five strains using the TOPSIS method; here, Lpb. plantarum and Lcb. rhamnosus achieved the highest scores. This study provides a reference for selecting LAB strains as efficient and secure fermentation starters to optimize paocai quality.
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