Song Ge, He Zhen, Wang Xinyi, Zhao Mingwei, Cao Xinying, Lin Xinping, Ji Chaofan, Zhang Sufang, Liang Huipeng
National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China.
National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China.
Food Res Int. 2021 Oct;148:110581. doi: 10.1016/j.foodres.2021.110581. Epub 2021 Jul 1.
The quality characteristics of Suancai fermented with Lactobacillus plantarum CGMCC No.20193 (Lb. plantarum) and Pediococcus pentosaceus CGMCC No. 20192 (P. pentosaceus) were investigated. Their inoculation affected the bacterial communities revealed by Pacbio Sequel platform. After fermentation, the dominant phylum and genus in inoculation and spontaneous fermented Suancai were Firmicutes and Lactobacillus. Compared with single inoculation, the co-inoculation of Lb. plantarum and P. pentosaceus had a higher bacterial diversity. The Suancai co-inoculated with Lb. plantarum and P. pentosaceus had a more similar VCs profile with spontaneous fermented Suancai. The inoculation of Lb. plantarum and P. pentosaceus increased the content of organic acids, such as lactate, acetate, citrate, succinate, malate and tartrate. The most amino acids content in Suancai fermented with Lb. plantarum and P. pentosaceus were higher than that in spontaneous fermented Suancai. Compared single inoculation, the Suancai co-inoculated with Lb. plantarum and P. pentosaceus had a higher similarity of organoleptic tastes with spontaneous fermented Suancai. These results may facilitate the understanding of the starters' effects on the Suancai fermentation and the selection of applicable starters to manipulate the flavor.
研究了植物乳杆菌CGMCC No.20193（Lb. plantarum）和戊糖片球菌CGMCC No.20192（P. pentosaceus）发酵酸菜的品质特性。它们的接种影响了Pacbio Sequel平台揭示的细菌群落。发酵后，接种发酵和自然发酵酸菜中的优势门和属均为厚壁菌门和乳杆菌属。与单一接种相比，植物乳杆菌和戊糖片球菌共接种具有更高的细菌多样性。植物乳杆菌和戊糖片球菌共接种的酸菜与自然发酵酸菜具有更相似的挥发性成分（VCs）谱。植物乳杆菌和戊糖片球菌的接种增加了乳酸、乙酸、柠檬酸、琥珀酸、苹果酸和酒石酸等有机酸的含量。植物乳杆菌和戊糖片球菌发酵的酸菜中大多数氨基酸含量高于自然发酵酸菜。与单一接种相比，植物乳杆菌和戊糖片球菌共接种的酸菜与自然发酵酸菜在感官风味上具有更高的相似性。这些结果可能有助于理解发酵剂对酸菜发酵的影响以及选择合适的发酵剂来调控风味。
