【摘要】 对5份恩施地区泡萝卜中的乳酸菌进行了分离鉴定,同时对其分离株在以萝卜为原料的泡菜中的发酵特性进行了评价。结果表明:分离出18株乳酸菌菌株,分别为隶属于片球菌属(Pediococcus)的戊糖片球菌(P.pentosaceus)和隶属于乳酸杆菌属(Lactobacillus)的食品乳杆菌(L.alimentarius)、短乳杆菌(L.brevis)、副干酪乳杆菌(L.paracasei)、发酵乳杆菌(L.fermentum)和植物乳杆菌(L.plantarum),其中8株分离株为L.plantarum。通过质构分析发现,乳酸菌纯种发酵制备的多数泡萝卜样品硬度和脆性均明显高于自然发酵样品。通过电子鼻分析发现,W1C、W3C和W5C对多数乳酸菌纯种发酵泡萝卜水的响应值明显偏高。通过主成分分析发现,菌株L.paracasei HBUAS51063和L.plantarum HBUAS51053具有相对较佳的发酵特性。由此可见,恩施市泡萝卜中乳酸菌以L.plantarum为主,乳酸菌纯种发酵可提升多数泡萝卜的品质。更多还原

【Abstract】 The lactic acid bacterial strains were isolated and identified from 5 pickled radish samples collected from Enshi area,and the product quality of pickled radish fermented by isolates were also evaluated. The results indicated that 18 lactic acid bacterial strains were identified as Pediococcus pentosaceus belonged to Pediococcus,and Lactobacillus alimentarius,L. brevis,L. paracasei,L. fermentum and L. plantarum belonged to Lactobacillus,respectively. Meanwile,8 of which were identified as L. plantarum. The analysis of texture indicated that hardness and friability were higher in pure fermented pickled radish samples. The analysis of electronic nose indicated that the response value of sensor W1 C,W3 C and W5 C were higher in major radish water samples fermented by lactic acid bacterial strains. It was worth mentioning that pickled radish samples fermented by L. paracasei HBUAS51063 and L. plantarum HBUAS51053 had better quality based on principal component analysis. Thus,L. plantarum was the domain bacterial species in pickled radish samples,and pure fermentation of lactic acid bacterial could improve the quality of pickled radish.更多还原