植物乳植杆菌ww和Fs 5-5混合发酵对酸菜品质的影响研究OA

In order to study the effect of mixed-strain fermentation of different species of Lactiplantibacillus plantarum on the quality of Chinese sauerkraut,the Chinese sauerkraut was prepared using cabbage as the raw material,and compounded with different ratios of L.plantarum ww and Fs 5-5 as the fermenting agents.With single-bacterium fermentation as the control group,the physicochemical indexes,textural characteristics,volatile flavor substances and sensory qualities of Chinese sauerkraut during the fermentation process were analyzed.The results showed that the Chinese sauerkraut samples could be matured by fermentation for 7 d at 30 ℃.All quality indexes of Chinese sauerkraut fermented with mixed-bacteria were better than those of single-bacterium fermentation.The quality of Chinese sauerkraut prepared by L.plantarum ww and Fs 5-5 in the ratio of 1∶2 was optimal,and at the end of fermentation,its pH,nitrite,reducing sugar contents and hardness were 3.13,0.67 mg/kg,1.56 g/L and 24.9 N,respectively.The color parameters L*value,a*value and b*value were 48.70,-0.04 and 9.96,respectively.The sauerkraut was bright yellow in color,crunchy and moderate hardness,with a sensory score of 85.8.A total of 42 volatile flavor substances in all Chinese sauerkraut samples were detected,including 10 acids,6 aldehydes,6 alcohols,8 esters,5 phenols,5 ketones,and 2 ethers,with a content of 48.14 μg/ml.Mixed-bacteria fermentation not only could improve the quality of Chinese sauerkraut and enhance the taste and aroma compared to single-bacterium fermentation,but also provide a new experimental method for rapid fermentation of Chinese sauerkraut.