植物乳杆菌在辣白菜发酵过程中对其感官品质的影响-《中国调味品》

文章信息/Info

Title:: Effect of Lactobacillus plantarum on sensory quality in spicy cabbage fermentation process

摘要:: 以植物乳杆菌L12作为发酵剂，以辣白菜的颜色、气味、味道以及质构特性四项感官因素作为品质的衡量标准，来分析辣白菜的发酵剂接种量，以及对发酵剂有较大影响的发酵温度、腌制盐浓度和发酵时间三项因素对感官品质的影响；利用响应面法分析发酵剂与其他三因素间的交互作用，通过分析得出发酵时间与发酵剂间存在显著的交互作用，同时得到该发酵剂的最佳发酵条件：接种量2%，腌制盐浓度4%，发酵温度11℃，发酵时间7d。结果表明该菌株可以在适宜的条件下，干预自然发酵过程中微生物的变化，从而改善辣白菜感官品质，同时有效地缩短发酵时间，实现快速发酵，说明该菌株有作为发酵剂的研究价值。

Abstract:: In this study, Lactobacillus plantarum L12 was researched as starter culture to ferment spicy cabbage which was measured by color, odor, taste and structure characteristics. The effect of sensory quality was analyzed by amount of starter culture inoculation and three factors, containing fermentation temperature, salt concentration and fermentation time. With response surface methodology, fermentation time and starter culture had a significant interaction in the interaction experiments of starter culture and three factors optimized fermentation conditions, simultaneously, the optimizing results involved inoculation size 2%, salt concentration 4%, fermentation temperature 11℃, fermentation time 7d. In addition, this strain suit for spicy cabbage as a starter culture which could change the structure of microorganisms in traditional fermentation, accordingly, improving sensory characteristic and realizing rapid fermentation effectively in a suitable fermentation condition.