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首页> 外文期刊>Advance journal of food science and technology >Effects of Lactic Acid Bacteria Inoculated Fermentation on Pickled Cucumbers
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Effects of Lactic Acid Bacteria Inoculated Fermentation on Pickled Cucumbers

机译：乳酸菌接种发酵对腌制黄瓜的影响

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摘要

The aim of this study was to determine the effects of Lactic Acid Bacteria (LAB) fermentation on the texture and organic acid of pickled cucumbers. Texture and sensory evaluation as well as a microscopic observation were performed to study the textural differences among fresh cucumber, Spontaneous fermentation (SF) cucumber and LAB Inoculating Fermentation (LAB1F) cucumber. Accumulation of seven organic acids i.e., oxalic, tartaric, malic, lactic, acetic, citric and succinic acid during cucumber pickling were also studied. The disruption extent of the middle lamella in SF cucumber displayed more obviously than that in LABIF cucumber, implying that LABIF contributed to keep the cucumber original structure intact. Based on the organic acid accumulation pattern, in SF LAB and Acetic Acid Bacteria (AAB) fermented simultaneously, while in LABIF LAB fermented beforehand thus being in dominant position, then AAB fermented vigorously in a acidic condition created by LAB. The acetic acid accumulaton pattern could be regarded as the distinctive feature between SF and LABIF. The orgnic acids produced in LABIF were higher than that in SF. The final score of sensory evaluation combining texture analysis demonstrated that LABIF overmatched SF. It was concluded that LABIF could obviously enhance the quality of pickled cucumber and overwhelming SF, due to LABIF more beneficial to keep the cucumber original structure intact and organic acids accumulation.
机译：这项研究的目的是确定乳酸菌（LAB）发酵对腌黄瓜的质地和有机酸的影响。进行质地和感官评估以及显微镜观察，以研究新鲜黄瓜，自发发酵（SF）黄瓜和LAB接种发酵（LAB1F）黄瓜之间的质地差异。还研究了黄瓜腌制过程中7种有机酸的积累，即草酸，酒石酸，苹果酸，乳酸，乙酸，柠檬酸和琥珀酸。 SF黄瓜中片的破坏程度比LABIF黄瓜更明显，这表明LABIF有助于保持黄瓜的原始结构完整。根据有机酸的积累规律，SF LAB和乙酸细菌（AAB）同时发酵，而LABIF LAB则事先发酵从而处于优势位置，然后在LAB产生的酸性条件下剧烈发酵AAB。乙酸积累模式可以看作是SF和LABIF之间的显着特征。 LABIF中产生的有机酸高于SF中的。结合质地分析的感官评估的最终分数表明LABIF与SF过度匹配。结论是，LABIF可以显着提高腌制黄瓜和压倒性SF的质量，这是因为LABIF更有利于保持黄瓜的原始结构完整和有机酸积累。

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  • 来源
    《Advance journal of food science and technology》 |2013年第12期|1610-1617|共8页
  • 作者

    Xiaoyi Ji; Yuan Wu; Xingzhu Wu; Yonghua Lin; Weiwei Xu; Hui Ruan; Guoqing He;

  • 作者单位

    Department of Food Science and Nutrition, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China Zhejiang Key Laboratory of Food Microbiology, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China;

    Department of Food Science and Nutrition, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China Zhejiang Key Laboratory of Food Microbiology, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China;

    Fuli Institute of Food Science, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China;

    Department of Food Science and Nutrition, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China Zhejiang Key Laboratory of Food Microbiology, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China;

    Department of Food Science and Nutrition, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China Zhejiang Key Laboratory of Food Microbiology, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China;

    Department of Food Science and Nutrition, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China Zhejiang Key Laboratory of Food Microbiology, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China,Fuli Institute of Food Science, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China;

    Department of Food Science and Nutrition, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China Zhejiang Key Laboratory of Food Microbiology, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China,Fuli Institute of Food Science, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Cucumber; Lactic Acid Bacteria (LAB); organic acid; pickling; texture;

    机译：黄瓜;乳酸菌（LAB）;有机酸酸洗质地;

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