Quality Analysis of Low Salt Fermented Mustard Inoculated with Lactic Acid Bacteria

• Main Authors: ZHENG,QIAO-DAN, 鄭喬丹
• Other Authors: LIN, LI-YUN
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/upvsj3

碩士 === 弘光科技大學 === 食品科技所 === 107 === Fermented mustards are made from mustard as raw material with salt pickling for lactic acid bacteria fermentation, in the production process to use a large number of salt to prevent the contamination of the bacteria and thus ensure product quality. In the modern people's desire to pursue health and consider the salt water pollution of the land environment risk, how to reduce the amount of salt for the pickling industry to work in the direction. By inoculating lactic acid strains, the initial fermentation broth accumulates a large number of lactic acid bacteria to inhibit the growth of hybrids. In this study, strains such as Lactobacillus pentosus TX103, Lactobacillus paracasei D3014, Leuconostoc mesenteriodes YD02 and Lactobacillus plantarum S105 were screened from the finished fermented mustard products. After pure culture as inoculation strains, blending 6% brine into mustard for outdoor fermentation, and prepared according to a single or combination inoculation method, divided into control group, A, M, L, E, ML, ME, MA, M1L2 and AMLE a total of 10 groups. Sampling and analysis after 30 days of pickling fermentation: (1) Microbial correlation detection: Number of lactic acid bacteria, total number of bacteria and pH value, etc.; (2) Analysis of related components: sugars, organic acids, amino acids and nucleotides; (3) nitrate and nitrite content; (4) Antioxidant composition and ability Test: Total phenol, total flavonoids, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) assay (ABTS) and 2,2-diphenyl-1-picrylhydrazyl assay (DPPH), etc; (5) texture determination; (6) Color detection: L, a, b value; (7) Aroma and other composition analysis etc. Results: (1) Single inoculation L. Plantarum S105 fermented mustard in the lactic acid bacteria content of 6.44 log Cfu/g, the total number of bacteria 6.97 log cfu/g, for the highest number of microorganisms in the fermented mustard group, and fermented mustard fermentation up to 30 days after the ph value is below 4; (2) The content of mustard sugar in the flavoring component was consumed after fermentation to 30 days, while the contents of organic acid, amino acid and nuclear glycine were the highest in ML group organic acid (114.51 g/100g), L Group amino acid (194.25 g/100g) and L Group nucleotide (328.35 g/100g); (3) In the aspect of antioxidant, the content of total phenol and total flavonoids was Group E pickled phenol (5.68 mg/g), total flavonoids (42.35 mg/g), and all were higher than all lactic acid bacteria inoculated fermented mustard group, while 2,2-diphenyl-1-picrylhydrazyl assay (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) assay (ABTS) of concentration for 50% of maximal effect (EC50) also showed that the antioxidant ability of Group E fermented mustard was better; (4) The hardness and brittleness of the fermented mustard in Group A were the highest in texture analysis, and it was found that most of the fermented mustard in lactic acid bacteria group were higher than those in the control group; (5) The results of chromatic aberration analysis showed that the L value and b value of most pickled lactic acid bacteria were higher than those in the control group. (6) The nitrite and nitrate content of the fermented mustard group inoculated with lactic acid bacteria were lower than that in the control group, while the content of nitrate (2490 mg/kg) and nitrite (2.11 mg/kg) in L group was the lowest and lower than that of other groups of fermented mustard; (7) 46 kinds of aroma compounds were found in fermented mustard. The total aroma compounds in the control group were higher than those in the lactic acid bacteria group. Keywords: fermented mustard, mustard, inoculation fermentation, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus pentosus, Leuconostoc mesenteriodes