[关键词]
[摘要]
本试验以红萝卜、黄瓜、莲花白等为主要原料,以调味料和药食同源物为辅料,研究了自然发酵蔬菜过程中对于不同的加水量(3000 mL、3500 mL)、不同的配方(调味料、药食同源物、调味料及药食同源物)发酵液和菜体菌群的显微表征、抗氧化活性。结果表明:加水量少时,发酵前中期好氧杂菌较多,发酵中后期酵母菌减少。加水量多时,前期以球菌和短杆菌为主,中期球菌减少,后期以短杆菌为主。发酵过程中抗氧化活性逐渐上升,加水量少时SOD活性和DPPH自由基清除率较高,分别在第6 d和第4 d达到最大值分别为16.32±1.31 U/mL、95.60±0.15%,其中,加水量对发酵蔬菜还原力影响较小。不同配方条件下发酵前期杆菌与球菌共存,中期球菌逐渐增多,后期球菌减少杆菌增多,但调味料及药食同源组球菌较多。发酵过程中抗氧化活性逐渐升高,但调味料组还原力在第2 d略有下降,药食同源物组SOD活性和DPPH自由基清除率最高,均在发酵第7 d达到最大值分别为16.58±1.37 U/mL、97.15±0.60%。最终得出,球菌更易附着在蔬菜表面、黄瓜表面粗糙菌体更易附着;SOD活性会随着发酵蔬菜中典型球菌数量增加而升高。
[Key word]
[Abstract]
In this study, the main raw materials included Carrots, Cucumbers, Cabbage, while seasonings, medicine and food homologues were added as auxiliary materials. In the natural fermentation vegetables process, microscopic characterization and antioxidant activity of flora of fermentation broth and vegetable were studied using different water addition (3000 ml, 3500 ml) and different formulations (seasoning, medicine and food homologues). The results showed that more aerobic bacteria existed in the early and middle stage of fermentation, and the yeast decreased in the middle and end stage of fermentation, after less water was added. When more water were added, coccus and short bacillus was the dominant species in the early stage of fermentation. Coccus was found to be decreased in the middle stage and short bacillus was the dominant species in the end. During the fermentation process, the antioxidant activity increased gradually. When less water was added, the SOD activity and DPPH free radical scavenging rate were the highest, reaching the maximum of (16.32±1.31) U/mL and (95.60±0.15)% on the 6th and 4th days respectively. The reducing power of fermentation vegetables was slightly influenced by the amount of added water. Under different formula conditions, bacteria and cocci coexisted in the early stage of fermentation, the number of cocci increased gradually in the middle stage, decreased in the late stage, and increased in the later stage, but there were more bacteria in the seasoning, medicine and food homologous groups. During the fermentation process, the antioxidant activity increased too. But the reductive power of the seasoning group decreased slightly on the 2nd day. The SOD activity and DPPH free radical scavenging rate in the medicine and food homologues group were the highest, reaching the maximum of (16.58±1.37) U/mL and (97.15±0.60)% respectively on the 7th day.The results showed that Coccus were more likely attached to the surface of vegetables, and the rough surface of cucumber was likely attached by flora. SOD activity increased with the increase of typical coccus in fermentation vegetables.
[中图分类号]
[基金项目]
陕西省重点研发计划项目(2019NY-123)