Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China.
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China.
Int J Food Microbiol. 2021 Sep 16;354:109317. doi: 10.1016/j.ijfoodmicro.2021.109317. Epub 2021 Jun 29.
The purpose of the present study was to control the fermentation time and nitrite content of suancai prepared with Lactobacillus plantarum. According to analyses of the consumption amount and rate of nutrients, growth-stimulating nutrients, essential nutrients and nutrients accelerating the fermentation process of suancai, Asp, Thr, Glu, Cys, Tyr, Mg, Mn and inosine were selected as additions to suancai prepared with L. plantarum. The fermentation time and nitrite content of suancai supplemented with nutrients and prepared with L. plantarum were shortened by 2 days and 5 days and reduced by approximately 0.1-fold and 0.7-fold, respectively, compared with unsupplemented suancai prepared with L. plantarum at 25 °C and 10 °C. The fermentation time and nitrite content of suancai supplemented with nutrients and prepared with L. plantarum were shortened by 6 days and 15 days and reduced by approximately 0.17-fold and 0.8-fold, respectively, compared with suancai undergoing spontaneous fermentation at 25 °C and 10 °C. Furthermore, no significant differences were observed in sensory properties in suancai. The results of this study indicated that certain nutrients accelerated the growth of L. plantarum and reduced the fermentation time and nitrite content of suancai prepared with L. plantarum. These findings help to establish a foundation for the practical use of nutrients to control the fermentation of suancai.
本研究旨在控制植物乳杆菌发酵酸菜的发酵时间和亚硝酸盐含量。根据对酸菜的消耗量和营养素利用率、促进生长的营养素、必需营养素和加速发酵过程的营养素进行分析，选择 Asp、Thr、Glu、Cys、Tyr、Mg、Mn 和肌苷作为植物乳杆菌发酵酸菜的添加物。与 25℃和 10℃下未添加营养素的植物乳杆菌发酵的酸菜相比，添加营养素并经植物乳杆菌发酵的酸菜的发酵时间缩短了 2 天，亚硝酸盐含量降低了约 0.1 倍；与 25℃和 10℃下自然发酵的酸菜相比，添加营养素并经植物乳杆菌发酵的酸菜的发酵时间缩短了 6 天，亚硝酸盐含量降低了约 0.17 倍。此外，添加营养素并经植物乳杆菌发酵的酸菜的感官特性没有显著差异。本研究结果表明，某些营养素可以加速植物乳杆菌的生长，降低植物乳杆菌发酵酸菜的发酵时间和亚硝酸盐含量。这些发现为利用营养素控制酸菜发酵奠定了基础。
