陈文碧¹，刘心发¹，史梅莓³，杨 姗²，程钰宸⁴，伍亚龙^2*

（1.重庆市鱼泉榨菜（集团）有限公司，重庆404100；2.四川益动源生物科技有限公司，眉山620000；3.四川省食品发酵工业研究设计院有限公司，成都611130；4.湖南农业大学食品科学技术学院，长沙410128）

摘要：该研究以植物乳植杆菌（Lactiplantibacillus plantarum）YQ-01、肠膜明串珠菌肠膜亚种（Leuconostoc mesenteroides subsp. Mesenteroides）PC137、发酵粘液乳杆菌（Limosilactobacillus fermentum）PC0118进行单菌及其不同多菌组合接种发酵泡榨菜，分析发酵过程中pH值、总酸、乳酸菌数量、挥发性风味成分的变化和感官品质评价。研究结果表明，与自然发酵相比，植物乳植杆菌YQ-01及其不同多菌组合表现出更好的发酵性能。采用顶空固相微萃取-气相色谱-质谱联用技术共检出挥发性风味物质51种，醇类和酯类物质是泡榨菜的主要挥发性风味成分；发酵后期，单菌组中LP组和Leu.m组、多菌组中L-F组和L-E组具有刺激性气味的异硫氰酸酯类物质的含量更低；主成分结果显示，接菌发酵泡榨菜其挥发性风味和自然发酵差异明显。综合各指标及感官品质评价认为：接种植物乳植杆菌YQ-01和肠膜明串珠菌肠膜亚种PC137的泡榨菜的酸味、脆度、香气等感官指标较优。研究结果可为人工接种发酵泡榨菜及其工业化应用提供理论数据。

关键词：泡榨菜；植物乳植杆菌；肠膜明串珠菌肠膜亚种；发酵粘液乳杆菌；挥发性风味成分

中图分类号：TS255.54 文献标识码：A 文章编号：1674-506X（2025）01-0025-0009

Effect of Fermentation Inoculated with Lactic Acid Bacteria on the Flavor Quality of Pickles

CHEN Wenbi¹，LIU Xinfa¹，SHI Meimei³，YANG Shan²，CHENG Yuchen⁴，WU Yalong^2*

（1.Chongqing Yuquan Pickle（Group） Co.，Ltd.，Chongqing 404100，China；2.Sichuan Eden Biology Technology Co.，Ltd.，Meishan 620000，China；3.Sichuan Food and Fermentation Industry Research & Design Institute Co.，Ltd，Chengdu 611130，China；4.School of Food Science and Technology，Hunan Agricultural University，Changsha 410128，China）

Abstract: The study was conducted using Lactiplantibacillus plantarum YQ-01, Leuconostoc mesenteroides subsp. Mesenteroides PC137 and Limosilactobacillus fermentum PC0118 for inoculation of single bacteria and different combinations of bacteria to ferment pickle. The changes of pH value, total acid, number of lactic acid bacteria, volatile flavor components and sensory quality evaluation were analyzed during fermentation. The results showed that compared with natural fermentation, Lactiplantibacillus plantarum YQ-01 and its different multi-bacterial combinations showed better fermentation performance. A total of 51 volatile flavor substances were detected by headspace solid-phase microextraction （SPME） -gas chromatography-mass spectrometry （GC-MS） . Alcohol and ester were the main volatile flavor components of pickles. At the late stage of fermentation, the content of isothiocyanates with pungent odor was lower in LP group and Leu.m group of single bacteria group and L-F group and L-E group of multi-bacteria groups. The results of principal components showed that there was significant difference in volatile flavor between inoculated fermentation and natural fermentation. Based on the comprehensive evaluation of various indicators and sensory quality, it is believed that：sensory indicators such as acidity, crispness and aroma of pickles inoculated with Lactiplantibacillus plantarum YQ-01 and Leuconostoc mesenteroides subsp. Mesenteroides PC137 were better than others. The results of the study can provide theoretical data for the artificial inoculation of fermented pickles and its industrial application.

Keywords：pickles；Lactiplantibacillus plantarum；Leuconostoc mesenteroides subsp. Mesenteroides；Limosilactobacillus fermentum；volatile flavor components

doi：10.3969/j.issn.1674-506X.2025.01-003