不同乳杆菌强化发酵红薯叶及其酸菜品质的研究

为筛选发酵红薯叶最适宜的乳酸菌菌种,以植物乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌和混合乳酸菌强化发酵红薯叶,结果表明,乳酸菌强化发酵酸菜的pH下降快、乳酸含量高、亚硝酸盐含量低,可溶性多糖含量高。其中,混菌发酵乳酸含量最高(6.19mg/g,P<0.05),亚硝酸盐含量最低(0.29μg/mL,P<0.05),多糖含量(22.90mg/g)与单菌发酵无显著差异;混菌发酵红薯叶硬度、咀嚼性和紧实度均最大;混菌发酵有24种氨基酸,比自然发酵多4种,呈鲜味氨基酸最丰富,必需氨基酸最齐全且含量最高(1 561.72μg/g,P<0.05)。

Effects of different Lactobacillus on reinforce-fermented sweet potato leaves on the quality of its pickles

To screen the most suitable strain of lactobacillus for fermented sweet potato pickles,using Lactobacillus plant,Lactobacillus acidophilus,Lactobacillus rhamnosus and mixed bacteria to reinforce-ferment sweet potato leaves,the effects on the quality of lactic acid,nitrate,nitrite,polysaccharides,amino acid and texture were analyzed.The results showed that the pH value of lactobacillus reinforce-fermented pickles decreased rapidly,and the contentsof lactic acid and soluble polysaccharide were higher,with a lower content of nitrite. The content of mixed fermentation lactic acid was the highest(6.19 mg/g,P<0.05),and the content of nitrite was lowest(0.29μg/mL,P<0.05);the content of polysaccharide(22.90 mg/g)was lower than that of single bacteria fermentation.The hardness,chewiness and firmness of mixed fermentation sweet potato leaves were best.The mixed fermentation contained 24 kinds of amino acids,with4 kinds more than the natural fermentation,as well as the most abundant flavor amino acids,the most complete kinds of essential amino acids,and the highest content(1 561.72μg/g,P<0.05).