腌制叶用芥菜发酵菌应用与发酵工艺优化

Application of Fermentation Bacteria and Optimization of Fermentation Technology for Pickled Leaf Mustard

摘要:

为获得品质优良的发酵叶用芥菜，通过层次分析法、多因素试验对叶用芥菜的腌制发酵工艺进行了优化和实证研究。结果表明，发酵菌株L8（Lactobacillus brevis）、L9植物乳杆菌（Lactobacillus plantarum）以及Y9酿酒酵母菌（Saccharomyces cerevisiae）复合发酵，最佳配比为1:1:1，在新鲜芥菜堆黄优化基础上，再通过菌接种量、堆黄时间、食盐添加量进行三因素三水平正交试验，得到叶用芥菜腌渍最佳发酵工艺条件为：菌接种量体积分数5%、堆黄时间2 d、食盐添加量质量分数5%。该条件下，总酸质量分数为0.85 g/100 g、氨基酸态氮质量分数为0.203 g/100 g，亚硝酸盐半衰期为4.23 d以及感官评分为86.50分，总体可接受性好。该研究为进一步提供优质发酵蔬菜生产奠定了技术基础。

Abstract:

To obtain high-quality fermented leaf mustard, the process of pickling and fermentation of leaf mustard was optimized and empirically studied by means of analytic hierarchy process and multi-factor analysis. The results showed that when Lactobacillus brevis L8, Lactobacillus plantarum L9, and Saccharomyces cerevisiae Y9 are jointly applied in fermentation, the optimal ratio equals 1:1:1. After the yellowing processing of fresh leaf mustard was optimized, a three-factor and three-level orthogonal test was carried out by modifying the amount of bacterial inoculation, the duration of yellowing, and the amount of salt added. The optimal fermentation process conditions for leaf mustard are as follows: a volume fraction of bacterial inoculation of 5%, a yellowing duration of 2 d, and a salt addition amount of 5%. Under these conditions, the total acid content was 0.85 g/100 g, and the amino acid nitrogen content was 0.203 g/100 g. The half-life of nitrite was 4.23 days, and the sensory score was 86.50 points. Overall, the quality is reasonably acceptable. This research has laid a technical foundation for further developing high-quality fermented vegetables.