Abstract
The fermentation characteristics of Lactic acid bacteria strains like Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus pentosaceus were researched respectively. According to the growth situation, acid-producing ability, salt resistance, temperature tolerance and adaptability to different pH value of strains, the Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus pentosaceus were all could be used as mustard’s fermentation strains. In the mixed strains proportioning optimization experiment, the ferment effect of Leuconostoc mesenteroides∶Lactobacillus plantarum∶Pediococcus pentosaceus = 2∶3∶2 which was the best, the total acid content of the fermented product was 1.07%, the amino acid nitrogen content was 0.16%, the volatile ester content was 2.48 g/kg, the sensory score was 91.0, the quality was high, and it was the best starter for the inoculation and fermentation of dry mustard.
Publication Date
2-18-2023
First Page
195
Last Page
201
DOI
10.13652/j.issn.1003-5788.2020.11.037
Recommended Citation
LI, Wen-qing; LUO, Feng-lian; QING, Quan; and JIANG, Yi-lin
(2023)
"Optimization of fermentation agent for dry mustard,"
Food and Machinery: Vol. 36:
Iss.
11, Article 37.
DOI: 10.13652/j.issn.1003-5788.2020.11.037
Available at:
https://www.ifoodmm.cn/journal/vol36/iss11/37
References
[1] 张德纯.叶用芥菜[J].中国蔬菜,2014(9):64.
[2] 薛姗.发酵叶用芥菜新产品研制[D].长沙:湖南农业大学,2016:1.
[3] 范永红,沈进娟,董代文.芥菜类蔬菜产业发展现状及研究前景思考[J].农学学报,2016,6(2):65-71.
[4] 徐俐,胡伯凯,吴康云,等.八种高盐腌制芥菜挥发性风味物质的对比分析[J].食品与机械,2013,29(5):10-14.
[5] 曾希珂,罗凤莲,张喻,等.发酵辣椒低盐化研究进展及展望[J].中国调味品,2017,42(9):153-156.
[6] 刘大群,华颖.基于电子鼻与SPME-GC-MS 法分析不同脱水方式下萧山萝卜干中的挥发性风味物质[J].现代食品科技,2014,30(2):279-284.
[7] 张国华,何国庆.传统发酵食品中乳酸菌多样性及其功能特性[J].中国食品学报,2013,13(9):174-181.
[8] 吴丽娜,谢小本,刘东红,等.腌制蔬菜微生物的研究进展[J].中国食物与营养,2018,24(12):18-22.
[9] 敖晓琳,张小平,史令,等.四川泡菜中两株优良乳酸菌的鉴定及不同发酵条件对其发酵泡菜品质的影响[J].食品科学,2011,32(11):152-156.
[10] 云琳,毛丙永,崔树茂,等.不同发酵方式对萝卜泡菜理化特性和风味的影响[J].食品与发酵工业,2020,DOI:10.13995/j.cnki.11-1802/ts.023677.
[11] 唐小曼,唐垚,张其圣,等.传统发酵蔬菜中生物胺的研究进展[J].食品工业科技,2019,40(15):345-348,355.
[12] 王一淇.芥菜发酵过程中菌相变化规律及发酵剂的研究[D].长沙:湖南农业大学,2014:16-22.
[13] 洪冰.大头菜发酵工艺及其品质变化研究[D].重庆:西南大学,2016:19.
[14] 王巧.复合菌预处理秸秆产沼气试验研究[D].西安:西安工程大学,2013:25.
[15] 大连轻工业学院.食品分析[M].北京:中国轻工业出版社,2014:118.
[16] 胡楠,雷鸣,王远一飞,等.传统发酵蓝莓饮料中乳酸菌的分离鉴定及筛选[J].食品研究与开发,2019,40(23):205-211.
[17] 卿煜维,杨剑,赵玲艳,等.湖南剁辣椒降解亚硝酸盐乳酸菌筛选鉴定及发酵特性研究[J].食品与发酵工业,2020,46(1):69-74.
[18] 朴泓洁,黄存辉,金清.肠膜明串珠菌发酵对四川泡菜品质的影响[J].食品科技,2018,43(8):31-35.
[19] 刘宗敏,谭兴和,周红丽,等.植物乳杆菌发酵萝卜干品质变化分析[J].食品科学,2018,39(2):198-202.
[20] 卿泉.腌制条件对干芥菜发酵品质的影响[D].长沙:湖南农业大学,2019:15.