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中国农学通报

中国农学通报 ›› 2023, Vol. 39 ›› Issue (26): 26-32.doi: 10.11924/j.issn.1000-6850.casb2022-0765

• 生物科学 • 上一篇    下一篇

L-乳酸黄瓜发酵工艺优化及品质的研究

赫明怡1(), 黄蒙蒙1, 刘悦怡1, 凌宏志1,2(), 葛菁萍1,2()   

  1. 1 黑龙江大学生命科学学院，农业微生物技术教育部工程研究中心，黑龙江省寒区植物基因与生物发酵重点实验室，黑龙江省普通高校微生物重点实验室，哈尔滨 150080
    2 河北环境工程学院，河北省农业生态安全重点实验室，河北秦皇岛 066102
  • 收稿日期:2022-09-07 修回日期:2022-12-25 出版日期:2023-09-15 发布日期:2023-09-11
  • 通讯作者: 凌宏志，男，1979年出生，黑龙江哈尔滨人，教授，博士，研究方向：微生物资源挖掘与利用。通信地址：150080 黑龙江省哈尔滨市南岗区学府路74号 黑龙江大学生命科学学院，E-mail：linghongzhi@163.com；葛菁萍，女，1972年出生，黑龙江齐齐哈尔人，教授，博士，研究方向：微生物资源挖掘与利用。通信地址：150080 黑龙江省哈尔滨市南岗区学府路74号 黑龙江大学224信箱，Tel：0451-86609016，E-mail：gejingping@126.com。
  • 作者简介:

    赫明怡，女，1997年出生，黑龙江哈尔滨人，硕士，研究方向：微生物资源挖掘与利用。通信地址：150080 黑龙江省哈尔滨市南岗区学府路74号 黑龙江大学生命科学学院，E-mail：。

  • 基金资助:
    省自然科学基金重点项目“乙酸代谢与副干酪乳杆菌群体感应互作探究及对细菌素产生的影响”(ZD2020C008)

Optimization of Fermentation Technology and Quality of L- Lactic Acid Cucumber

HE Mingyi1(), HUANG Mengmeng1, LIU Yueyi1, LING Hongzhi1,2(), GE Jingping1,2()   

  1. 1 Engineering Research Center of Agricultural Microbiology Technology, Ministy of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, Colleges of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080
    2 Hebei University of Envionmental Engineering, Hebei Key Laboratory of Agroecological Safety, Qinghuangdao,Hebei 066102
  • Received:2022-09-07 Revised:2022-12-25 Published-:2023-09-15 Online:2023-09-11

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摘要：

提高酸黄瓜的发酵效率，推动酸黄瓜工业化生产，优化发酵工艺是提升其发酵品质的重要手段。利用单因素发酵条件优化和正交试验设计优化副干酪乳杆菌HD1.7(Lactobacillus paracasei HD 1.7)酸黄瓜发酵的工艺参数，并测定酸黄瓜发酵过程中的还原糖、蛋白质、氨基态氮和亚硝酸盐含量，探究酸黄瓜的品质。结果表明：当食盐浓度4%，接种量1%，发酵温度18℃，发酵时间3 d的条件下酸黄瓜发酵效果最佳。加菌发酵酸黄瓜的品质优于自然发酵酸黄瓜，在发酵初期，HD 1.7酸黄瓜的还原糖含量增加23%(0.87 g/100 g)，蛋白质残留量减少2.3%(0.01 g/100 g)，氨基态氮残留量增加30%(0.01 g/100 mL)，亚硝酸盐含量降低18%。因此，添加L. paracasei HD 1.7对酸黄瓜发酵过程中理化性质有影响，可提升酸黄瓜的品质、风味、缩短生产周期。

关键词: 黄瓜, 加菌发酵, 单因素发酵优化, 品质

Abstract:

Optimizing the fermentation process of pickled cucumber is an important means to improve its fermentation quality, and promote the industrial production of pickled cucumber. The fermentation process parameters of Lactobacillus paracasei HD 1.7 pickled cucumber were optimized by single factor fermentation condition optimization and orthogonal experimental design. The contents of reducing sugar, protein, amino nitrogen and nitrite in the fermentation process of pickled cucumber were determined to explore the quality of pickled cucumber. The results showed that, when the salt concentration was 4%, inoculum amount was 1%, fermentation temperature was 18℃ and fermentation time was 3 days, the quality of the fermented pickled cucumbers was the best, and the quality of fermented pickles with bacteria was better than that of naturally fermented pickles. At the beginning of fermentation, the reducing sugar content of HD 1.7 pickled cucumber increased by 23% (0.87 g/100 g), the protein residue decreased by 2.3% (0.01 g/100 g), the amino nitrogen residue increased by 30% (0.01 g/100 mL), and the nitrite content was reduced by 18%. Therefore, the addition of L. paracasei HD 1.7 has an impact on the physicochemical properties of pickled cucumbers during fermentation, which can improve the quality and flavor of pickled cucumbers and shorten the production cycle.

Key words: cucumber, bacteria fermentation, single factor fermentation optimization, quality