一株植物乳植杆菌在粉杆芥菜二次发酵中的护色应用研究

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中图分类号：TS201.3 文献标识码：A DOI编码：10.3969/j.issn.1006—6500.2025.06.011

Application of Lactobacillusplantarum to ColorProtection in Secondary Fermentation of Powder Stalk Mustard

WANG Yijin，LIULi'2³，YANG Can1，2 ，GUOShuangyan12，3，ZHANG Jianli12.3 （1.HongheHongbinFoodCompanyLimited，Honghe，Yunan614，China;2.YunnanKeyLaboratoryofFermentedVgeables Honghe，Yunnan 6514o0，China;3.Midu CountyOldearth CanGreen FoodCmpanyLimited，Dali，Yunnan，6710 China） Abstract：InordertoamelioratetheproblemsofinsuficientfermentationflavorandeasyBrowinginheprocesoffermentationand storage.Inthisstudy，asinglestrainofLactobacillusplantarumFGJC-3wasselectedbyusingthesinglestraindirectfertatio controlmethodwithBrowingege，colordiferenceandorganiccidasfermentationsubstrate.Thebiologicalcharacteristicswere studied，thetoleraneaststed，andthespecialculturecondioseretized.Thesalttainedustardwasfermentedtwicein a 350kg tankbydirectcastingfermentation technology，andthequalitydiferenceofthe mustardwas evaluatedbysensory index.The results showed that FGJC-3 was active in 9% salt and 1.5% acid. The color of FGJC-3 strain was green and yellow，and the color difference was 6.88 compared with CK5. Color protection effect was similar to 3‰ D-isoascorbate sodium，color difference was 1.09. The organic acid content was high，producing 1.1 3μg⋅100g-1 malic acid， 1.08μg⋅100g-1 lactic acid， 0.44μg⋅100g-1 citric acid. Thefermentedpowderrodmustardin35Okgfermentationpotwasgoldenincolor，richinaromaandgodintaste.Inconclusion， FGJC-3hasabeterabilityto protectcolorand enhance flavor in fermented powder mustard，andcanreplacetheuseof 3‰ D - isoascorbate sodium to achieve microbial source color protection.

KeyWords：saltedoerstalkustad;odymeation;Lactocilusltaum;solationdidentifican;olootetig

酸腌菜是云南省大理白族自治州弥渡县一种传统特色发酵蔬菜，是将弥渡县当地粉杆芥菜晾至半干后经盐渍工艺快速发酵而成。（剩余13577字）