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本文引用的文献

1
Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture.在植物乳杆菌 KJ03 作为发酵剂发酵臭豆（Sataw-Dong）过程中微生物动态和挥发物图谱。
Food Microbiol. 2018 Dec;76:91-102. doi: 10.1016/j.fm.2018.04.012. Epub 2018 Apr 26.
2
Enhancement of gamma-aminobutyric acid (GABA) levels using an autochthonous Lactobacillus futsaii CS3 as starter culture in Thai fermented shrimp (Kung-Som).以本地的福氏乳杆菌CS3作为发酵剂，提高泰国发酵虾（Kung-Som）中γ-氨基丁酸（GABA）的含量。
World J Microbiol Biotechnol. 2017 Aug;33(8):152. doi: 10.1007/s11274-017-2317-3. Epub 2017 Jul 3.
3
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives.未启动和启动的贝拉迪塞里尼奥拉餐桌橄榄希腊式发酵的微生物群和代谢组。
Food Microbiol. 2015 Dec;52:18-30. doi: 10.1016/j.fm.2015.06.002. Epub 2015 Jun 9.
4
A case study on stress preconditioning of a Lactobacillus strain prior to freeze-drying.对一株干酪乳杆菌进行冻干前应激驯化的案例研究。
Cryobiology. 2012 Jun;64(3):152-9. doi: 10.1016/j.cryobiol.2012.01.002. Epub 2012 Jan 15.
5
Effect of various growth media upon survival during storage of freeze-dried Enterococcus faecalis and Enterococcus durans.不同生长培养基对冻干粪肠球菌和耐久肠球菌储存期间存活率的影响。
J Appl Microbiol. 2003;94(6):947-52. doi: 10.1046/j.1365-2672.2003.01853.x.

冻干SY130存活率的提高及其作为与KJ03共培养发酵剂用于发酵臭豆的应用（）。 （注：原文括号部分内容缺失，翻译只能到此程度）

Improved Survival of Freeze-Dried SY130 and Applied as a Co-culture Starter with KJ03 for Fermenting Stink Bean ().

作者信息

Rakchai Naruemon, Maneerat Suppasil

机构信息

Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110 Thailand.

出版信息

Indian J Microbiol. 2022 Jun;62(2):215-224. doi: 10.1007/s12088-021-00997-5. Epub 2022 Jan 22.

DOI:10.1007/s12088-021-00997-5
PMID:35462707
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8980134/
Abstract

, generally produced by spontaneous fermentation of mature stink beans. Monosodium glutamate effectively increases the viability of freeze-dried SY130, which is able to inhibit yeast film formation in fermentation. For storage stability, the viability of freeze-dried SY130 and KJ03, which can reduce the fermentation time of depended on storage temperature. produced by a co-culture of KJ03 and SY130 showed the highest overall acceptance score in sensory analysis. In addition, plate counts revealed lower counts of yeast and mold, and Enterobacteriaceae in inoculated compared to the spontaneous . The main volatile organic compounds in all samples was sulfur and ketone groups. The results indicate that using a blend of the freeze-dried co-culture can be successfully used as a starter culture in fermentation, and could be further applied with other vegetables to make value-added fermented products.

摘要

通常由成熟臭豆自然发酵产生。味精能有效提高冻干SY130的活力，其能够抑制发酵过程中酵母膜的形成。为了保证储存稳定性，冻干SY130和KJ03的活力（KJ03可缩短发酵时间）取决于储存温度。由KJ03和SY130共培养产生的[具体产品名称未明确]在感官分析中显示出最高的总体接受评分。此外，平板计数显示，与自然发酵的[具体产品名称未明确]相比，接种的[具体产品名称未明确]中酵母、霉菌和肠杆菌科的数量更低。所有[具体产品名称未明确]样品中的主要挥发性有机化合物为硫和酮类基团。结果表明，使用冻干共培养物的混合物可成功用作[具体产品名称未明确]发酵的发酵剂，并可进一步应用于其他蔬菜以生产增值发酵产品。