4株乳酸菌强化接种发酵辣椒特性比较

摘要

为了筛选发酵辣椒强化接种的优良乳酸菌,选用发酵乳杆菌、嗜酸乳杆菌、戊糖乳杆菌和短乳杆菌等4株乳酸菌强化接种发酵辣椒,通过比较各菌株产酸性能、耐盐能力、抑菌特性、产γ-氨基丁酸(GABA)性能和风味化合物构成特征等,对其强化接种发酵辣椒的特性进行研究.结果表明:戊糖乳杆菌的产酸速度快,耐盐性较好;除发酵乳杆菌的发酵液对金黄色葡萄球菌有抑制作用,对大肠杆菌无抑制作用以外,其余乳酸菌对金黄色葡萄球菌和大肠杆菌均有抑制作用;通过采用HPLC对GABA生成量以及GC-MS对挥发性化合物的检测发现,发酵乳杆菌与短乳杆菌产GABA能力较强,生成量平均分别为4.42 g/L和2.42 g/L,其中,发酵乳杆菌发酵辣椒样品香味特征较为突出.%Fresh chili was inoculated with Lactobacillus fermentum, L. Acidophilus, L. Pentosaceus and L. Brevis strains respectively to compare their acidogenicity, salt tolerance, bacteriostasis, producing GABA performance and flavor compounds for selecting good lactic acid bacteria in chili production. The results showed that L. Pentosaceus had quick acidogenicity and good salt tolerance. The fermentation liquor of L. Fermentum could inhibit Staphylococcus aureus only and the other three lactic acid bacteria could inhibit S. Aureus and E. Colt. The average GABA yield of L. Fermentum and L. Brevis with strong producing GABA performance was 4. 42 g/L and 2. 42 g/L respectively. The flavor characteristics of fermented chili inoculated with L. Fermentum was excellent.