Effect of Lactobacillus plantarum Fermentation on the Quality of Pteridium aquilinum
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摘要: 以新鲜野生蕨菜为原料，接种植物乳杆菌Z17（Lactobacillus plantarum Z17）进行发酵，并以自然发酵为对照，于相同条件下发酵42 d，探究发酵过程中接种植物乳杆菌Z17对蕨菜的总酸、还原糖、pH、色度、褐变指数、咀嚼性以及黏性等理化指的影响。结果表明：接种Z17后蕨菜的pH下降速率以及还原糖含量提升的速率明显优于自然发酵；发酵过程中总酸的含量也得到了显著的提升（P<0.05），尤其是乳酸，含量提升了2.3倍；发酵结束后，接种Z17的蕨菜与自然发酵蕨菜感官评价分别为（88.34±3.74）和（65.23±2.68)，接种Z17明显提升了蕨菜的咀嚼性和硬度。综上可知，接种植物乳杆菌能够有效地缩短发酵周期、提高泡菜食用性，还有利于改善发酵蕨菜的品质。Abstract: Taking fresh wild Pteridium aquilinum as raw material, Lactobacillus plantarum Z17 was inoculated for fermentation, and natural fermentation was used as control. The fermentation was carried out for 42 days under the same conditions. The effects of Lactobacillus plantarum Z17 on the pH, total acid, amino acid nitrogen, color, browning index, chewiness and viscosity of Pteridium aquilinum during the fermentation process were investigated. The results showed: After inoculation with Z17, the rate of pH decrease and the increase rate of reducing sugar content of Pteridium aquilinum were significantly better than natural fermentation; The total acid content in the fermentation process was significantly improved, especially the lactic acid content increased by 2.3 times; After fermentation, the sensory evaluations of Pteridium aquilinum inoculated with Z17 and naturally fermented Pteridium aquilinum were 88.34±3.74 and 65.23±2.68, respectively, the chewiness and hardness of bracken inoculated with Z17 were significantly improved(P<0.05). In summary, the inoculation of Lactobacillus plantarum can effectively shorten the fermentation cycle, improve the edible safety of kimchi, and also help improve the quality of fermented bracken.
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Key words:
- Pteridium aquilinum /
- inoculated fermentation /
- Lactobacillus plantarum /
- quality
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图 1 发酵过程中蕨菜的总酸含量变化
Figure 1. Changes in total acid content of Pteridium aquilinum during fermentation
图 2 发酵过程中蕨菜的还原糖含量变化
Figure 2. Changes in reducing sugar content of Pteridium aquilinum during fermentation
表 1 蕨菜感官评定标准
Table 1. Sensory evaluation standard of Pteridium aquilinum
评定项目 评分标准 分值（分） 色泽形态（20 分） 颜色亮度一般，略有光泽，表面无白璞 8.00~13.00 颜色灰暗，没有光泽，表面有白璞 0~7.00 香气浓郁、香味宜人无异常气味 14.00~20.00 气味（20 分） 香气一般，无异常气味 8.00~13.00 香气微弱，有异常气味 0~7.00 口感脆嫩，无松散、糜烂 14.00~20.00 口感（30 分） 口感脆嫩程度一般，无松散、糜烂 10.00~20.00 无脆嫩感，松散、甚至糜烂 0~9.00 酸鲜纯正、美味可口 21~30.00 滋味（30 分） 味道一般，酸味较淡或较浓 15~30.00 味道差，有刺激性酸味或酸味寡淡 0~14.00 
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表 2 不同发酵组蕨菜的TPA比较
Table 2. Comparison of TPA of Pteridium aquilinum in different fermentation groups
发酵种类 硬度（N） 弹性（mm） 咀嚼性（mJ） 内聚性 黏性（mJ） 接种发酵组 38.66±1.87 9.45±0.06 98.47±2.45 0.51±0.07 0.41±0.03 自然发酵组 29.45±0.86 9.45±0.04 88.64±1.88 0.49±0.05 0.53±0.04
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表 3 不同发酵组蕨菜的感官评价
Table 3. Sensory evaluation of Pteridium aquilinum in different fermentation groups
组别 感官评价 评分（分） 接种发酵组 颜色均一明亮、有光泽；香气浓郁；口感脆嫩；滋味酸鲜纯正 88.34±3.74 自然发酵组 菜色偏黄红、没有光泽；有异常气味；无脆嫩感、松散；味道差 65.23±2.68
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