副干酪乳杆菌FMLP4菌株在泡菜和酸奶发酵中的应用初探

目的:本文研究副干酪乳杆菌FM-LP-4对发酵泡菜和酸奶品质及体外抗氧化能力的影响。方法:利用副干酪乳杆菌FM-LP-4作为发酵菌株发酵泡菜,保加利亚乳杆菌、嗜热链球菌和干酪乳杆菌FM-LP-4混合发酵酸奶,检测发酵泡菜和酸奶的发酵时间、抗氧化能力等指标的变化,同时对发酵产品进行感官评定。结果:副干酪乳杆菌FM-LP-4能显著缩短泡菜发酵时间(p<0.05),降低硝酸盐含量(p<0.05),并能显著提高发酵泡菜的硬度和体外抗氧化能力(p<0.05),感官评分高于自然发酵泡菜。综合分析,接种量3.0%~5.0%为蔬菜发酵的合适接种量。副干酪乳杆菌FM-LP-4能显著提高发酵酸奶的粘度(p<0.05)、保水率和体外抗氧化能力(p<0.05),同时提高酸奶的感官评分。综合分析,保加利亚乳杆菌、嗜热链球菌和副干酪乳杆菌FM-LP-4的接种比例为1:1:1时为酸奶发酵的合适接种比例。结论:副干酪乳杆菌FM-LP-4在抗氧化功能产品开发中具有较好的应用前景。

The application of Lactobacillus paracasei FM-LP-4 in pickle and yogurt

Objective:The impacts of Lactobacillus paracasei FM-LP-4 on the quality and the antioxidant ability in vitro of the pickle and yogurt were studied. Methods:Pickle were fermented by Lactobacillus paracasei FM-LP-4.Yogurt were fermented by Lactobacillus paracasei FM-LP-4,Streptococcus thermophiles and Lactobacillus bulgaricus. The main quality of pickle and yogurt were investigated through the measurement of fermentation time,antioxidant capacity and the sensory evaluation of the pickle and yogurt. Results:The experimental results showed that the application of Lactobacillus paracasei FM-LP-4 could shorten fermentation time obviously,decrease the content of nitrite salt obviously,increase the antioxidant capacityand improve the sensory evaluation of pickle. The optimum inoculation quantity of Lactobacillus paracasei FM-LP-4 was 3%~5% comprehensively considering the determined results. The experimental result also showed that the application of Lactobacillus paracasei FM-LP-4 in yogurt could increase the viscosity and the antioxidant capacity obviously. It could improve the water retention and the sensory evaluation of yogurt. Through analyzing the experimental results,the proper ratio of Streptococcus thermophilus,Lactobacillus bulgaricus and Lactobacillus paracasei FM-LP-4 was 1:1:1 comprehensively considering the measurements. Conclusion:Lactobacillus paracasei FM-LP-4 could be applied to antioxidant function foods fields hopefully.