| 叶欣怡,杜晓仪,肖更生,等.两种乳杆菌对发酵麻竹笋品质和挥发性风味物质的影响[J].广东农业科学,2024,(7-9):- |
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两种乳杆菌对发酵麻竹笋品质和挥发性风味物质的影响 |
| Effects of Two Lactobacillus on the Quality and Volatile Flavor Substances of Fermented Dendrocalamus latiflorus |
| 投稿时间：2024-05-21 修订日期：2024-11-08 |
| DOI： |
| 中文关键词: 麻竹笋 植物乳杆菌 发酵乳杆菌 理化品质 抗氧化活性 挥发性物质 |
| 英文关键词: Dendrocalamus latiflorus Lactiplantibacillus plantarum Limosilactobacillus fermentum physicochemical quality antioxidant activity volatile flavor substances |
| 基金项目:广东省重点领域研发计划项目（2022B0202050002）；广东省基础与应用基础研究基金项目（2021A1515110415）；广东省农业科学院人才项目（2023PY-QY010）；茂名市科技计划项目（2022DZXHT060） |
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| 摘要点击次数: 181 |
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| 中文摘要: |
| 【目的】为了解析植物乳杆菌和发酵乳杆菌单一和复合发酵麻竹笋对其品质的影响规律，挖掘适宜麻竹笋发酵的发酵剂。【方法】以植物乳杆菌S1、发酵乳杆菌G9为发酵菌株，研究这两种乳杆菌单一和复合发酵对发酵麻竹笋乳酸菌数、还原糖、pH值、总酸、亚硝酸盐、抗氧化性、有机酸、生物胺和挥发性化合物的影响。【结果】与自然发酵组比较，两种乳杆菌发酵显著提高了发酵麻竹笋的乳酸菌数、总酸、有机酸和抗氧化活性（P＜0.05），降低了发酵麻竹笋的pH值和还原糖含量。接种发酵组的乳酸菌数在整个发酵过程中均处于较高水平。发酵结束时，接种发酵组的乳酸菌数均高于6.31 lg（CFU/mL）。接种发酵组总酸、乳酸含量也显著高于自然发酵麻竹笋，其中S1发酵组的总酸和乳酸含量较高、分别为5.86和3.66 g/kg。接种发酵还有效降低发酵麻竹笋的亚硝酸盐和生物胺含量，接种发酵组的亚硝酸盐和生物胺含量在发酵期间均显著低于自然发酵组。挥发性风味物质分析结果表明，自然发酵组、S1发酵组、G9发酵组和复合发酵组中分别检测出26、33、29和31种化合物，相对含量分别为12.75 mg/kg、22.58 mg/kg、15.15 mg/kg和20.81 mg/kg。表明接种发酵可有效提升发酵麻竹笋中挥发性风味物质的种类和相对含量。【结论】植物乳杆菌S1和发酵乳杆菌G9均能提升发酵麻竹笋的品质，可作为麻竹笋的潜在发酵剂。 |
| 英文摘要: |
| 【Objective】In order to analyze the effects of single and combined fermentation of Dendrocalamus latiflorus with Lactiplantibacillus plantarum and Limosilactobacillus fermentum on their quality, and to explore suitable fermentation agents for D. latiflorus.【Method】L. plantarum S1 and L. fermentum G9 were used as fermentation strains to study the effects of single and complex fermentation of the two Lactobacillus strains on the lactic acid bacteria counts, reducing sugars, pH, total acids, nitrites, antioxidants, organic acids, biogenic amines and volatile compounds of fermented D. latiflorus..【Result】Compared with the natural fermentation group, Lactobacillus fermentation significantly increased the lactic acid bacteria count, total acidity, organic acids, and antioxidant properties (P<0.05)of fermented D. latiflorus, while its pH and reducing sugar content were reduced. During the fermentation, the lactic acid bacteria counts in the inoculated fermentation groups presented a high level. After fermentation, the lactic acid bacteria counts in the inoculated fermentation groups were all higher than 2.06×106 CFU/mL. Moreover, the inoculated fermentation groups showed higher total acid and lactic acid contents in comparison with the naturally fermented D. latiflorus. The highest total acid (5.86 g/kg) and lactic acid contents (3.66 g/kg) were both found in S1 fermentation group. In addition, inoculated lactic acid bacteria could effectively reduce the nitrite and biogenic amine concentrations of fermented D. latiflorus, and the nitrite and biogenic amine contents of inoculated fermentation groups were significantly lower than those of natural fermentation group during the fermentation. The results of volatile flavor substances analysis showed that 26, 33, 29 and 31 compounds were detected in the natural, S1, G9 and composite fermentation groups with the relative amounts of 12.75 mg/kg, 22.58 mg/kg, 15.15 mg/kg and 20.81 mg/kg, respectively. It was shown that inoculated fermentation could effectively enhance the types and relative contents of volatile flavor substances in fermented D. latiflorus.【Conclusion】Above findings indicated that both L. plantarum S1 and L. fermentum G9 could better enhance the quality and flavor of fermented D. latiflorus, which could be used as potential starter cultures for D. latiflorus. |
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