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在paocai发酵过程中卜的变化:Carnobacterium maltaromaticum和Lactococcus lactis的联合作用

Wengang Jin¹, Kexin Chen², Ruichang Gao³

¹Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China.

|December 10, 2025

概括

这项研究探讨了使用不同方法的paocai发酵. 与Carnobacterium maltaromaticum和Lactococcus lactis的联合发酵改善了paocai的安全性,质地和整体接受度.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
发酵技术的发酵技术

背景情况:

作为一种传统的发酵蔬菜,品质受发酵方法的影响.
优化发酵可以提高paocai的安全性,质地和感官属性.

研究的目的:

调查四种不同的发酵方法对帕奥卡伊品质的影响.
为了比较Carnobacterium maltaromaticum发酵 (CF) 和联合发酵 (MF) 与自然发酵 (NF) 和乳球菌乳糖发酵 (LF).

主要方法:

使用了四种发酵策略:自然发酵 (NF),乳球菌发酵 (LF),Carnobacterium maltaromaticum发酵 (CF) 和联合发酵 (MF).
监测了paocai的质量参数,包括pH值,亚酸盐含量,质地和感官可接受性.

主要成果:

发酵启动器加速了发酵过程,导致pH值迅速下降.
与自然发酵相比,注射发酵显著降低了亚酸盐含量.
综合发酵 (MF) 产生了具有更高可接受度和更柔软质感的paocai,获得了最高分数.

结论:

使用Carnobacterium maltaromaticum和Lactococcus lactis的联合发酵提供了一种有希望的方法来提高paocai的质量.
这项研究为开发新的paocai发酵剂和使paocai产品多样化提供了有价值的数据.

关键词:

卡诺细菌 (Carnobacterium maltaromaticum) 是一种有机菌.发酵剂是一种发酵剂.乳球球菌 (lactococcus lactis) 是一种乳球菌.帕奥卡伊 (Paocai) 是一个古老的植物.卜卜卜是什么意思卜卜卜是什么意思

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