| 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):- |
| 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： |
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| Abstract: |
| 【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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