文章摘要
陈子琪;郜海燕;房祥军;陈杭君;吴伟杰;刘瑞玲.植物乳杆菌发酵香菇不同部位风味物质变化研究[J].中国食品学报,2020,20(8):130-139
植物乳杆菌发酵香菇不同部位风味物质变化研究
Studies on the Changes of Flavor Substances in Different Parts of Lentinus edodesFermented by Lactobacillus plantarum
  
DOI:
中文关键词: 香菇  发酵  等鲜浓度  响应面
英文关键词: Lentinus edodes  fermentation  equivalent umami concentration (EUC)  response surface
基金项目:国家重点研发计划项目(2017YFD040010405);国家自然科学基金项目(31871859);浙江省重点研发计划项目(2018C02005)
作者单位
陈子琪;郜海燕;房祥军;陈杭君;吴伟杰;刘瑞玲 浙江省农业科学院食品科学研究所农业农村部果品产后处理重点实验室浙江省果蔬保鲜与加工技术研究重点实验室中国轻工业果蔬保鲜与加工重点实验室 
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中文摘要:
      目的:探究植物乳杆菌发酵对香菇不同部位风味物质的影响。方法:以香菇盖和香菇柄发酵液为原料,以香菇发酵液的等鲜浓度(EUC)为响应值,分别考察发酵时间、菌液接种量、粉末添加量和发酵温度4个因素对发酵的影响;通过Box-Behnken Design(BBD)响应面分析优化植物乳杆菌发酵香菇盖和香菇柄的最佳工艺条件。结果:植物乳杆菌发酵香菇盖的最优工艺条件为发酵时间4 d,接种量4.5%,粉末量1.5 g,发酵温度40 ℃;植物乳杆菌发酵香菇柄的最优工艺条件为发酵时间3 d,接种量4.2%,粉末量1.5 g,发酵温度30 ℃。在此条件下香菇盖和香菇柄发酵液的EUC值分别为84.61 gMSG/100 g和32.02 gMSG/100 g,与预测值84.09 gMSG/100 g和32.38 gMSG/100 g相近。结论:本试验从多角度优化植物乳杆菌发酵香菇工艺,为香菇的进一步加工提供理论基础。
英文摘要:
      Objective: To investigate the effects of fermentation on flavor substances of Lentinus edodes with Lactobacillus plantarum. Methods: Influence of fermentation time, inoculation amount, powder amount and fermentation temperature were investigated with the equivalent umami concentration(EUC) as the response value. On the basis of single factor experiment,the optimum processing conditions were determined by Box-Behnken experimental design. Results: The optimal fermentation conditions of Lentinus edodes pileus were chosen as 4 d, 4.5%, 1.5 g, 40 ℃ for fermentation time, inoculation amount, powder amount and fermentation temperature; and the optimal fermentation conditions of Lentinus edodes stipe were chosen as 3 d, 4.2%, 1.5 g, 30 ℃. Under these conditions, the EUC values of Lentinus edodes fermentation broth were 84.61 gMSG/100 g and 32.02 gMSG/100 g, which were similar to the predicted values of 84.09 gMSG/100 g and 32.38 gMSG/100 g. Conclusion: This study optimized the fermentation technology of Lentinus edodes by lactobacillus plantarum from many aspects, and provided a theoretical basis for further processing.
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