乳酸菌影响腌制芥菜亚硝酸盐含量的通径分析

Path analysis of lactic acid bacteria affecting nitrite content in pickled mustard

中文关键词:  乳酸菌  芥菜  正交试验  亚硝酸盐

英文关键词:lactic acid bacteria  pickled mustard  orthogonal test  nitrite

中文摘要:

      目的 对乳酸菌影响腌制芥菜亚硝酸盐含量进行通径分析。方法 采用3因素3水平的正交试验方法, 研究接种短乳杆菌(Lactobacillus brevis)、植物乳杆菌(L. plantarum)和干酪乳杆菌(L. casei)对腌制芥菜品质和亚硝酸盐含量的影响。结果 影响腌制芥菜亚硝酸盐和感官指标的主要因素均为短乳杆菌, 影响腌制芥菜总酸、氨基态氮含量的主要因素分别为植物乳杆菌和干酪乳杆菌。本试验的最佳工艺组合为, 鲜芥菜接种 15 mL/kg短乳杆菌+20 mL/kg干酪乳杆菌, 腌制芥菜的氨基态氮含量为12.7 mg/kg, 比对照高10.4%, 亚硝酸盐含量为0.46 mg/kg, 比对照降低60.3%。结论 短乳杆菌是影响腌制芥菜亚硝酸盐含量的决策因子; 干酪乳杆菌构成了影响腌制芥菜亚硝酸盐含量波动的限制因子, 主要通过氨基态氮对亚硝酸盐含量产生较大的间接正向作用。

英文摘要:

      Objective To analyze the path of lactic acid bacteria affecting nitrite content in pickled mustard. Methods The effects of inoculating Lactobacillus brevis, L. plantarum and L. casei on the quality and nitrite content of pickled mustard were studied by orthogonal test with 3 factors and 3 levels. Results L. brevis was the main factor affecting nitrite and sensory index of pickled mustard. L. plantarum and L. casei were the main factors affecting total acid and amino nitrogen content of pickled mustard, respectively. The optimum technological combination of this experiment was as follows: When inoculated with 15 mL/kg L. brevis and 20 mL/kg L. casei, the amino nitrogen content (12.7 mg/kg) of pickled mustard was 10.4% higher than that of the control, and the nitrite content (0.46 mg/kg) was 60.3% lower than that of the control. Conclusion L. brevis is the decision factor affecting nitrite content of pickled mustard. L. casei is the limiting factor affecting nitrite content fluctuation of pickled mustard, and it has a greater indirect positive effect on nitrite content through amino nitrogen.