张开翼，黄翠姬^*，庞凤萍，张子卓，欧睿

（广西科技大学生物与化学工程学院,柳州 545006）

摘要：为研究食盐浓度对酸笋接种发酵过程的影响，采用柠檬明串珠菌和植物乳杆菌作为混合发酵剂，在不同食盐浓度(0%、1%、3%、5%) 条件下发酵制备酸笋。对发酵过程中的乳酸菌、pH、总酸、乳酸、乙酸和亚硝酸盐含量变化进行研究。结果表明，在发酵过程中，1%食盐浓度时乳酸菌数峰值最高(9.65 lg CFU/mL)；发酵120 h时，各食盐浓度组的乳酸菌数量稳定在7.00～7.79 lg CFU/mL之间，pH稳定在3.15～3.39之间，总酸稳定在5.3～6.6 g/L之间；发酵结束时，1%食盐浓度的酸笋中乳酸浓度最高(5.23 g/L)，乙酸含量呈先升高后降低趋势；发酵过程中，亚硝酸盐含量峰值的食盐浓度由大到小依次为 0%＞1%＞3%＞5%，发酵120 h时，最终亚硝酸盐含量为3.45～3.90 mg/L，均低于国家标准规定的最大限度。因此，添加1%的食盐有利于酸笋发酵。

关键词：食盐；酸笋；乳酸菌；接种发酵

中图分类号：TS255.53   文献标识码：A   文章编号：1674-506X（2024）01-0053-0005

Effect of Salt Concentrations on the Lactic Acid Bacteria Inoculated Fermentation of Suansun

ZHANG Kaiyi, HUANG Cuiji^*, PANG Fengping, ZHANG Zizhuo, OU Rui

（College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,China)

Abstract: To study the effect of salt concentration on the inoculated fermentation process of suansun, the mixed cultures of Leuconostoc citreum and Lactobacillus plantarum were used as starter cultures to prepare suansun under different salt concentrations (0%,1%,3% and 5%). The changes of lactic acid bacteria, pH, total acid, lactic acid, acetic acid and nitrite during fermentation were investigated. The results showed that the peak number of lactic acid bacteria (9.65 lg CFU/mL)was the highest when the concentration of salt was 1%. After 120 h for fermentation, the number of lactic acid bacteria in each salt concentration group was stable in the range of 7.00～7.79 lg CFU/mL, the pH was stable in the range of 3.15~3.39,and the total acidity was stable in the range of 5.3~6.6 g/L;The lactic acid concentration in the suansun with 1% salt concentration at the end of fermentation was the highest (5.23 g/L); The change trend of acetic acid content was firstly increased and then decreased; During the fermentation process, the table salt concentration of peak value of nitrite content was 0%>1%>3%>5%, and then after fermentation for 120 h, the final nitrite value was between 3.45~3.90 mg/L,which were lower than the maximum limit stipulated by the state standard. Therefore,adding 1% salt is beneficial to the fermentation of suansun.

Keywords：table salt; suansun; lactic acid bacteria; inoculated fermentation

doi: 10.3969/j.issn.1674-506X.2024.01-008

收稿日期：2023-03-20

基金项目：广西壮族自治区级大学生创新创业训练项目（202110594204，S202210594121）

作者简介：张开翼（2001-），女，本科生。研究方向：食品发酵。

*通信作者：黄翠姬（1971-），女，高级实验师。研究方向：食品发酵。

引用格式:张开翼,黄翠姬,庞凤萍,等.食盐浓度对乳酸菌接种发酵酸笋的影响[J].食品与发酵科技,2024,60(1):53-57.