功能菌对泡菜风味物质形成的影响-《中国调味品》

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Author(s):: CHEN Zhuo; HUANG Dan*; YU Hua ; TANG Jiao; LUO Xue; MAO Xiang; TANG Ping; (College of bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China)

Abstract:: Use Lactobacillus plantarum and yeast isolated from natural fermented pickles as functional bacteria to strengthen the production of pickles fermentation, and the effect of functional bacteria on the formation of flavor substances in pickles is studied. The organic acids and volatiles in fermented pickles are detected and analyzed by high performance liquid chromatography with headspace solid phase microextraction and gas chromatography-mass spectrometry. The effects of different inoculation amount of yeast on the flavor compounds of pickled are also studied. The result shows that when the amount of yeast inoculation is 0.5%, the flavor substances of the pickles are more, the natural fermentation pickles is very different from artificial inoculation function bacterium fermentation pickles in flavor. The types and levels of pickles flavor substances in different fermentation time and inoculated amounts are also different. And six kinds of organic acids and forty-one kinds of volatile components are detected in the fermentation process, the content of oxalic acid and lactic acid in organic acid is high, the relative contents of esters, alcohols, phenols and two methyl sulfides in volatile components are higher. They are the characteristics of the white radish pickles flavor ingredients