拉萨不同贮藏时间泡菜的菌相构成及筛选乳酸菌特性解析-《中国调味品》

文章信息/Info

Title:: Microflora and Characteristics of Screening Lactic Acid Bacteria in Different Storage Time Paocai in Lhasa

摘要:: 以拉萨不同贮藏时间的泡菜为研究对象，分析其感官品质、一般理化特征、微生物数量，并对其菌相构成及筛选乳酸菌的特性进行研究。结果表明：不同贮藏时间泡菜的pH和总酸差异较小，贮藏一周泡菜的乳酸菌数量最高，为7.80±0.45 Log cfu/mL，贮藏十二年泡菜的酵母菌数量最高，为5.95±0.42 Log cfu/mL。泡菜贮藏阶段的乳酸菌以植物乳杆菌（Lactobacillus plantarum）和短乳杆菌（Lactobacillus brevis）为主，但相对丰度因贮藏时间而存在差异。贮藏三年的泡菜以单孢酿酒酵母（Kazachstania exigua）和Kazachstania bulderi为主，可能与其香味浓郁有关。贮藏十二年的泡菜以膜璞毕赤酵母（Pichia membranifaciens）为主，可能与其产膜、有刺激性气味有关。贮藏三年泡菜的L.brevis R3在低温条件下产酸能力强，不具有产生物胺的特性，为泡菜调控发酵提供参考。membranifaciens）为主，可能与其产膜、有刺激性气味有关。贮藏三年泡菜的L.brevis R3在低温条件下产酸能力强，不具有产生物胺的特性，为泡菜调控发酵提供参考。

Abstract:: Taking Paocai in different storage time in Lhasa as the research object, analyze its sensory quality, general physical and chemical characteristics, and the number of microorganisms, study the microflora and characteristics of screening lactic acid bacteria. The results show, the difference in pH and total acid is small at different storage times Paocai. The number of lactic acid bacteria in the Paocai stored for one week was the highest, 7.80±0.45 Log cfu/mL, and the highest number of yeasts in the Paocai stored for 12 years was 5.95±0.42 Log cfu/mL. The lactic acid bacteria in the storage stage of Paocai are mainly Lactobacillus plantarum and Lactobacillus brevis, but the relative abundance is different due to storage time. The three-year-old Paocai is mainly composed of Kazachstania exigua and Kazachstania bulderi, which may be related to its rich aroma. The 12-year-old Paocai is mainly composed of Pichia membranifaciens, which may be related to its membrane production and pungent odor. L.brevis R3, which has been stored for three years, has strong acid-producing ability under low temperature conditions and does not have the property of producing amines, which provides a reference for the regulation of Paocai fermentation.