Influence of vaccinated lactobacillus on quality of pickled mustard

Authors

MENG Fanbo, Gui Zhou Institute of Integrated Agricultural Development, Guiyang, Guizhou 550006, China
ZHANG Wanping, School of Agriculture, Guizhou University, Guiyang, Guizhou 550025, China
WU Kangyun, Gui Zhou Province Horticulture Research Institute, Guiyang, Guizhou 550006, China

Abstract

The effect of vaccinated lactobacillus on content of total acids and nitrite in pickled mustard vaccinated L. rhamnosus, L. acidophilus, L. fermentum and their combination was detected in this paper. The influence of fermentation by inoculating the optimal strain combination on content of amino acids and volatile flavor compounds was performed as well. The content of total acid and nitrite in pickled mustard vaccinated a strain combination(L. rhamnosusL. acidophilusL. fermentum=111) showed the optimum results. It was found that the vaccinated fermentation was superior to the nature fermentation based on kinds and content of amino acids while those of volatile flavor compounds were less in the former.

Publication Date

3-28-2017

First Page

179

Last Page

183,206

DOI

10.13652/j.issn.1003-5788.2017.03.038

Recommended Citation

Fanbo, MENG; Wanping, ZHANG; and Kangyun, WU (2017) "Influence of vaccinated lactobacillus on quality of pickled mustard," Food and Machinery: Vol. 33: Iss. 3, Article 37.
DOI: 10.13652/j.issn.1003-5788.2017.03.038
Available at: https://www.ifoodmm.cn/journal/vol33/iss3/37

References

［1］ LEROY F, DE VUYST L. Lactic acid bacteria as functional starter cultures for the food fermentation industry［J］. Trends Food Sci Technol, 2004, 15(2): 67-78.
［2］ 何俊萍, 李海丽, 张先舟, 等. 几株乳酸菌对芹菜泡菜亚硝酸盐含量的影响及控制［J］. 食品工业, 2011(11): 71-73.
［3］ 刘广福, 王硕, 朱兴旺, 等. 接种发酵和自然发酵酸菜的亚硝酸盐含量对比分析［J］. 中国酿造, 2013(7): 74-76.
［4］ 龚钢明, 管世敏. 乳酸菌降解亚硝酸盐的影响因素研究［J］. 食品工业, 2010(5): 6-8.
［5］ RHEE S J, LEE J E, LEE C H. Importance of lactic acid bacteria in Asian fermented foods［J］. Microb Cell Fact, 2011, 10(Suppl 1): S5.
［6］ 袁亚, 池金颖, 黄丹丹, 等. 人工接种乳酸菌对泡菜感官品质和亚硝酸盐含量的影响［J］. 食品工业科技, 2012(7): 119-122.
［7］ 黄业传, 曾凡坤. 榨菜叶酸菜发酵剂的选择［J］. 食品与机械, 2004, 20(1): 5-7.
［8］ FLEMING H P. Fermented Foods ［M］. New York: Acdemic Press, 1982: 227-258.
［9］ 周相玲, 胡安胜, 王彬, 等. 人工接种泡菜与自然发酵泡菜风味物质的对比分析［J］. 中国酿造, 2011(1): 159-160.
［10］ 陈影, 王锦慧, 张文菱子, 等. 乳酸菌发酵黄瓜泡菜品质的研究［J］. 食品与机械, 2015, 31(4): 208-211.
［11］ 刘春燕, 戴明福, 夏姣, 等. 不同乳酸菌接种发酵泡菜风味的研究［J］. 食品工业科技, 2015, 36(7): 154-158.
［12］ 侯晓艳. 接种不同乳酸菌发酵对泡萝卜品质的影响［D］. 雅安: 四川农业大学, 2015: 15-25.
［13］ 李海丽. 泡菜的亚硝酸盐控制技术及贮藏性研究［D］. 保定: 河北农业大学, 2012: 11-12.
［14］ 纪晓燚. 优良乳酸菌的筛选及其发酵蔬菜的应用研究［D］. 杭州: 浙江大学, 2014: 36-38.
［15］ 陈弦, 张雁, 陈于陇, 等. 发酵蔬菜风味形成机制及其分析技术的研究进展［J］. 中国食品学报, 2014, 14(2): 217-223.