乳酸菌直投制备金针菇泡菜的风味物质分析

摘要

将2株Lactobacillus plantarum(植物乳杆菌)1∶1复配,直投制备金针菇泡菜,并以自然发酵为对照,比较发酵前后金针菇泡菜的感官指标及主要风味物质的变化.结果表明,直投发酵制备的金针菇泡菜呈乳白色,酸度适宜,感官指标优于自然发酵金针菇;直投发酵制备的金针菇泡菜所产生的挥发性风味物质中芳香族化合物、酚类、杂环化合物、醛类、酮类、醚类和酯类化合物的含量均明显高于自然发酵,且主要挥发性成分(相对含量在1％以上)如1-辛醇(1.53％)、乙醛(1.18％)、乙偶姻(1.14％)等含量均高于自然发酵.直投发酵所产生的总氨基酸(547.59 μg/mL)、鲜甜味氨基酸(315.93μg/mL)、必需氨基酸(76.46μg/mL)以及多种有机酸的含量也明显高于自然发酵.与自然发酵相比,乳酸菌直投发酵可以加快金针菇泡菜成熟速度,改善产品风味,适用于金针菇泡菜的生产.%Flammulina velutiper was fermented from two Lactobacillus plantarum starter cultures with ratio of 1∶ 1.The natural fermentation was used as control.The organoleptic investigation was carried out and the main flavor compounds were compared.The results showed that,the color of Flammulina velutiper fermented from starter culture was white and its acidity was appropriate,which was better than that from natural fermentation.The contents of aromatic compound,phenols,heterocyclic compound,aldehyde,ketone,ether and esters in Flammulina velutiper from direct fermentation were higher than those from natural fermentation.The contents of some kinds of main flavor compounds (above 1％) in the former were higher,including 1-Octanol (1.53％),aldehyde (1.18％),acetoin (1.14％),and so on.The contents of total amino acid (547.59 μg/mL),amino acid (315.93 μg/mL) with sweet and palatable taste,essential amino acid (76.46 μg/mL) and many kinds of organic acid in the former were higher.Compared with natural fermentation,the Lactobacillus plantarum starter culture could speed up the growth of Flammulina velutiper pickles and improve products flavor,so it is suitable to be used in the production of Flammulina velutiper pickles.