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中国精品科技期刊2020
孙睿,孟祥慧,陈萍. 植物乳杆菌发酵对蕨菜品质的影响[J]. 食品工业科技,2021,42(14):133−137. doi: 10.13386/j.issn1002-0306.2020120274.
引用本文: 孙睿,孟祥慧,陈萍. 植物乳杆菌发酵对蕨菜品质的影响[J]. 食品工业科技,2021,42(14):133−137. doi: 10.13386/j.issn1002-0306.2020120274.
SUN Rui, MENG Xianghui, CHEN Ping. Effect of Lactobacillus plantarum Fermentation on the Quality of Pteridium aquilinum [J]. Science and Technology of Food Industry, 2021, 42(14): 133−137. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120274.
Citation: SUN Rui, MENG Xianghui, CHEN Ping. Effect of Lactobacillus plantarum Fermentation on the Quality of Pteridium aquilinum [J]. Science and Technology of Food Industry, 2021, 42(14): 133−137. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120274.

植物乳杆菌发酵对蕨菜品质的影响

Effect of Lactobacillus plantarum Fermentation on the Quality of Pteridium aquilinum

  • 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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