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Article(id=1153986582756450987, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986579971429187, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241030005, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1730217600000, receivedDateStr=2024-10-30, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1753061441363, onlineDateStr=2025-07-21, pubDate=1740412800000, pubDateStr=2025-02-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1753061441363, onlineIssueDateStr=2025-07-21, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1753061441363, creator=13701087609, updateTime=1753061441363, updator=13701087609, issue=Issue{id=1153986579971429187, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='4', pageStart='1', pageEnd='320', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1753061440699, creator=13701087609, updateTime=1758783495950, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1177986619249406427, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986579971429187, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1177986619249406428, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986579971429187, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=153, endPage=158, ext={EN=ArticleExt(id=1153986583767278258, articleId=1153986582756450987, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Effects of lactic acid bacteria fermentation on the sensory, physicochemical, and flavor quality of sour bamboo shoots, columnId=1153986583259767470, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Food Quality Analysis and Evaluation, runingTitle=null, highlight=null, articleAbstract=

Objective To investigate the Effects of lactic acid bacteria fermentation on the sensory, physicochemical, and flavor quality of sour bamboo shoots. Methods Fresh Dendrocalamus latiflorus bamboo shoots were cut into strips and subjected to fermentation using lactic acid bacteria or natural fermentation in pure water as a control. The study investigated changes in total acidity, amino nitrogen, nitrite content, sensory evaluation, and volatile flavor compounds in sour bamboo shoots fermented with lactic acid bacteria compared to natural fermentation. Results After 60 days of fermentation, the total acidity and amino nitrogen content of the lactic acid bacteria-fermented sour bamboo shoots were 19.28 g/kg and 0.506 g/100 g, respectively, significantly higher than those of the naturally fermented sour bamboo shoots (16.14 g/kg and 0.448 g/100 g, respectively). The nitrite content of the lactic acid bacteria-fermented sour bamboo shoots was less than half that of the naturally fermented sample, with both fermentation methods yielding nitrite levels below 2.9 mg/kg. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis detected 10 kinds of volatile flavor compounds in the lactic acid bacteria-fermented sour bamboo shoots, compared to 9 in the naturally fermented ones, with p-cresol being the primary flavor compound. The lactic acid bacteria-fermented sour bamboo shoots exhibited a uniform milky-white color, crisp texture, rich aroma and moderate acidity, achieving a sensory evaluation score of 88 points. Conclusion Sour bamboo shoots fermented with lactic acid bacteria have high sensory scores, good quality, and high food safety.

, correspAuthors=Li-Hua LIN, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Li-Hua LIN, An-Ping LU, Jing CHEN), CN=ArticleExt(id=1153986587147887324, articleId=1153986582756450987, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=乳酸菌发酵对酸笋的感官、理化及风味品质的影响, columnId=1153986583435928240, journalTitle=食品安全质量检测学报, columnName=本期专题：食品品质分析与评价, runingTitle=null, highlight=null, articleAbstract=

目的 探究乳酸菌发酵对酸笋的感官、理化及风味品质的影响。方法 将新鲜麻竹笋进行切条处理, 采用乳酸菌微生物发酵和纯净水自然发酵腌制酸笋, 以纯净水自然发酵为对照, 研究乳酸菌发酵酸笋的总酸、氨基态氮、亚硝酸盐、感官评价及挥发性风味物质的变化。结果 发酵完成后(60 d), 乳酸菌发酵酸笋的总酸、氨基态氮含量分别为19.28 g/kg、0.506 g/100 g, 显著高于纯净水自然发酵酸笋(总酸、氨基态氮含量分别为16.14 g/kg、0.448 g/100 g), 而亚硝酸盐含量不及纯净水自然发酵酸笋的二分之一, 发酵完成后的亚硝酸盐含量均低于2.9 mg/kg。固相微萃取-气相色谱-质谱(solid-phase microextraction-gas chromatography-mass spectrometry, SPME-GC-MS)技术检测乳酸菌发酵酸笋的挥发性风味物质为10种, 纯净水自然发酵为9种, 主要风味物质为对甲苯酚。乳酸菌发酵酸笋色泽分布均匀、呈乳白色、清脆爽口、香味浓郁、酸度适宜, 感官评价得分为88分。结论 乳酸菌发酵酸笋感官评分高、品质较佳、食用安全性高。

, correspAuthors=林丽华, authorNote=null, correspAuthorsNote=
* 林丽华(1992—), 女, 硕士, 讲师, 主要研究方向为食品加工与安全。E-mail:
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Food and Fermentation Industries, 2023, 49(23): 299-306., articleTitle=Characterization of key aroma compounds in Guangxi fermented bamboo shoots, refAbstract=null), Reference(id=1177985557276799865, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, doi=null, pmid=null, pmcid=null, year=2022, volume=47, issue=10, pageStart=201, pageEnd=205, url=null, language=null, rfNumber=[28], rfOrder=41, authorNames=龚福明, 何彩梅, 吴桂容, journalName=中国调味品, refType=null, unstructuredReference=龚福明, 何彩梅, 吴桂容, 等. 乳酸菌降解发酵蔬菜中亚硝酸盐的研究现状[J]. 中国调味品, 2022, 47(10): 201-205., articleTitle=乳酸菌降解发酵蔬菜中亚硝酸盐的研究现状, refAbstract=null), Reference(id=1177985557356491644, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, doi=null, pmid=null, pmcid=null, year=2022, volume=47, issue=10, pageStart=201, pageEnd=205, url=null, language=null, rfNumber=[28], rfOrder=42, authorNames=GONG FM, HE CM, WU GR, journalName=China Condiment, refType=null, unstructuredReference=GONG FM, HE CM, WU GR, et al. Research status of nitrite degradation in fermented vegetables by lactic acid bacteria[J]. China Condiment, 2022, 47(10): 201-205., articleTitle=Research status of nitrite degradation in fermented vegetables by lactic acid bacteria, refAbstract=null), Reference(id=1177985557444572031, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, doi=null, pmid=null, pmcid=null, year=2022, volume=50, issue=PA, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[29], rfOrder=43, authorNames=CHEN CX, CHENG GG, LIU YP, journalName=Food Bioscience, refType=null, unstructuredReference=CHEN CX, CHENG GG, LIU YP, et al. Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation[J]. Food Bioscience, 2022, 50(PA): 101994., articleTitle=Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation, refAbstract=null), Reference(id=1177985557578789762, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, doi=null, pmid=null, pmcid=null, year=2023, volume=1, issue=null, pageStart=52, pageEnd=null, url=null, language=null, rfNumber=[30], rfOrder=44, authorNames=WANG L, LUO YY, ZHANG Y, journalName=Food Bioscience, refType=null, unstructuredReference=WANG L, LUO YY, ZHANG Y, et al. Quality analysis of ultra-fine whole pulp of bamboo shoots (Chimonobambusa quadrangularis) fermented by Lactobacillus plantarum and Limosilactobacillus reuteri[J]. Food Bioscience, 2023, 1: 52., articleTitle=Quality analysis of ultra-fine whole pulp of bamboo shoots (Chimonobambusa quadrangularis) fermented by Lactobacillus plantarum and Limosilactobacillus reuteri, refAbstract=null)], funds=[Fund(id=1177985553392874240, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, awardId=柳职院教字〔2024〕20号, language=CN, fundingSource=大学生创新与创造项目(柳职院教字〔2024〕20号), fundOrder=null, country=null), Fund(id=1177985553476760324, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, awardId=柳职院教字[2023]3号, language=CN, fundingSource=“课堂革命”立项建设项目(柳职院教字[2023]3号), fundOrder=null, country=null), Fund(id=1177985553556452104, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, awardId=桂教科研〔2024〕1号, language=CN, fundingSource=广西高校中青年教师科研基础能力提升项目(桂教科研〔2024〕1号), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1177985549165015693, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, xref=null, ext=[AuthorCompanyExt(id=1177985549177598606, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, companyId=1177985549165015693, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1. 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Liuzhou Agricultural Products Rapid Testing Engineering Technology Center, Liuzhou 545006, China), AuthorCompanyExt(id=1177985549274067606, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, companyId=1177985549261484692, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2.柳州市农产品快速检测工程技术中心, 柳州 545006)])], figs=[ArticleFig(id=1177985551723541198, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, language=EN, label=Table 1, caption=

Fermentation process of sour bamboo shoots

, figureFileSmall=null, figureFileBig=null, tableContent=
步骤 具体操作
采购竹笋 采购新鲜、嫩度适宜且无损伤无霉变的麻竹笋
清洗去皮 将竹笋彻底清洗干净, 去除外皮和老化部分, 保留嫩笋部分
切条处理 将处理好的麻竹笋肉切条, 形状为7 cm×0.7 cm×0.5 cm
焯水处理 将切好的竹笋条放入沸水中焯水, 时间为2~3 min, 以去除竹笋中的部分草酸和涩味, 同时杀灭表面的微生物
沥干水分 焯水后的竹笋捞出, 放在干净的篮子或架子上沥干多余的水分
调制盐水 娃哈哈纯净水作溶剂, 根据需要调制盐水的浓度为5 g/100 mL
装坛发酵 乳酸菌发酵组: 将笋条放入已消毒的发酵坛中, 添加5%乳酸菌发酵液(2 g/100 mL盐水中添加5%乳酸菌发酵乳), 没过竹笋, 密封;
自然发酵组: 将笋条放入已消毒的发酵坛中, 添加2 g/100 mL娃哈哈盐水, 没过竹笋, 密封;
将两组发酵坛置于干净整洁避光通风处发酵
条件监控 设置室内温度(25±1) ℃, 监控温湿度仪表, 使室内湿度适宜
后续处理 发酵过程中, 按需开坛取用酸笋。未用的酸笋继续密封发酵, 随取随用。已发酵好的酸笋进行冷藏保存, 以延长其保质期, 保持其风味和质地
理化检测 在发酵0、15、30、60 d时取样, 理化指标检测酸笋的理化性质
感官检测 发酵完成后, 感官检测(如颜色、气味、口感等)评估酸笋的质量
风味检测 发酵完成后, SPME-GC-MS技术检测酸笋的风味物质
), ArticleFig(id=1177985551903896275, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, language=CN, label=表1, caption=

酸笋的发酵处理步骤

, figureFileSmall=null, figureFileBig=null, tableContent=
步骤 具体操作
采购竹笋 采购新鲜、嫩度适宜且无损伤无霉变的麻竹笋
清洗去皮 将竹笋彻底清洗干净, 去除外皮和老化部分, 保留嫩笋部分
切条处理 将处理好的麻竹笋肉切条, 形状为7 cm×0.7 cm×0.5 cm
焯水处理 将切好的竹笋条放入沸水中焯水, 时间为2~3 min, 以去除竹笋中的部分草酸和涩味, 同时杀灭表面的微生物
沥干水分 焯水后的竹笋捞出, 放在干净的篮子或架子上沥干多余的水分
调制盐水 娃哈哈纯净水作溶剂, 根据需要调制盐水的浓度为5 g/100 mL
装坛发酵 乳酸菌发酵组: 将笋条放入已消毒的发酵坛中, 添加5%乳酸菌发酵液(2 g/100 mL盐水中添加5%乳酸菌发酵乳), 没过竹笋, 密封;
自然发酵组: 将笋条放入已消毒的发酵坛中, 添加2 g/100 mL娃哈哈盐水, 没过竹笋, 密封;
将两组发酵坛置于干净整洁避光通风处发酵
条件监控 设置室内温度(25±1) ℃, 监控温湿度仪表, 使室内湿度适宜
后续处理 发酵过程中, 按需开坛取用酸笋。未用的酸笋继续密封发酵, 随取随用。已发酵好的酸笋进行冷藏保存, 以延长其保质期, 保持其风味和质地
理化检测 在发酵0、15、30、60 d时取样, 理化指标检测酸笋的理化性质
感官检测 发酵完成后, 感官检测(如颜色、气味、口感等)评估酸笋的质量
风味检测 发酵完成后, SPME-GC-MS技术检测酸笋的风味物质
), ArticleFig(id=1177985552046502613, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, language=EN, label=Table 2, caption=

Fermentation process of sour bamboo shoots

, figureFileSmall=null, figureFileBig=null, tableContent=
指标 评价标准 分值/分
色泽
(20分)		 乳白或淡黄色, 色泽分布均匀 16~20
黄或黄褐色, 色泽分布较均匀 10~15
黑或黑褐色, 色泽分布不均匀 0~9
滋味
(25分)		 酸味适宜, 清脆爽口, 无苦味、涩味和其他异味 18~25
较酸或不够酸, 较硬或较软, 滋味不足, 无异味 10~17
过酸或不酸, 很硬或很软, 有涩味或苦味等不良滋味 0~9
气味
(30分)		 酸笋特有的“酸臭”味, 香气浓郁, 无异味 25~30
酸笋“酸臭”味较重或不足, 香气不显著, 轻微有异味 10~24
酸笋“酸臭”味过重或全无, 香气轻微, 有其他异味 0~9
组织形态
(25分)		 条状光滑整齐, 内部不软榻, 无杂质 18~25
条状稍有凹凸, 内部较松软, 无杂质 10~17
条状凹凸不齐, 内部很软榻, 些许杂质 0~9
), ArticleFig(id=1177985552122000089, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, language=CN, label=表2, caption=

酸笋的感官评分标准

, figureFileSmall=null, figureFileBig=null, tableContent=
指标 评价标准 分值/分
色泽
(20分)		 乳白或淡黄色, 色泽分布均匀 16~20
黄或黄褐色, 色泽分布较均匀 10~15
黑或黑褐色, 色泽分布不均匀 0~9
滋味
(25分)		 酸味适宜, 清脆爽口, 无苦味、涩味和其他异味 18~25
较酸或不够酸, 较硬或较软, 滋味不足, 无异味 10~17
过酸或不酸, 很硬或很软, 有涩味或苦味等不良滋味 0~9
气味
(30分)		 酸笋特有的“酸臭”味, 香气浓郁, 无异味 25~30
酸笋“酸臭”味较重或不足, 香气不显著, 轻微有异味 10~24
酸笋“酸臭”味过重或全无, 香气轻微, 有其他异味 0~9
组织形态
(25分)		 条状光滑整齐, 内部不软榻, 无杂质 18~25
条状稍有凹凸, 内部较松软, 无杂质 10~17
条状凹凸不齐, 内部很软榻, 些许杂质 0~9
), ArticleFig(id=1177985552222663390, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, language=EN, label=Table 3, caption=

Changes of total acidity of sour bamboo shoots

, figureFileSmall=null, figureFileBig=null, tableContent=
时间/d 0 15 30 60
q-1总酸含量/(g/kg) 0.13±0.01 13.83±0.45 15.44±0.21 16.14±0.19
q-2总酸含量/(g/kg) 0.13±0.01 16.52±0.32 18.42±0.21 19.28±0.20
), ArticleFig(id=1177985552331715298, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, language=CN, label=表3, caption=

酸笋总酸的变化

, figureFileSmall=null, figureFileBig=null, tableContent=
时间/d 0 15 30 60
q-1总酸含量/(g/kg) 0.13±0.01 13.83±0.45 15.44±0.21 16.14±0.19
q-2总酸含量/(g/kg) 0.13±0.01 16.52±0.32 18.42±0.21 19.28±0.20
), ArticleFig(id=1177985552423989989, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, language=EN, label=Table 4, caption=

Changes of nitrite of sour bamboo shoots

, figureFileSmall=null, figureFileBig=null, tableContent=
时间/d 0 15 30 60
q-1亚硝酸盐/(mg/kg) 0.42±0.12 9.48±0.38 3.84±0.23 2.89±0.18
q-2亚硝酸盐/(mg/kg) 0.35±0.10 5.24±0.12 3.37±0.14 1.37±0.14
), ArticleFig(id=1177985552507876072, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, language=CN, label=表4, caption=

酸笋亚硝酸盐的变化

, figureFileSmall=null, figureFileBig=null, tableContent=
时间/d 0 15 30 60
q-1亚硝酸盐/(mg/kg) 0.42±0.12 9.48±0.38 3.84±0.23 2.89±0.18
q-2亚硝酸盐/(mg/kg) 0.35±0.10 5.24±0.12 3.37±0.14 1.37±0.14
), ArticleFig(id=1177985552663065322, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, language=EN, label=Table 5, caption=

Changes of amino nitrogen content of sour bamboo shoots

, figureFileSmall=null, figureFileBig=null, tableContent=
时间/d 0 15 30 60
q-1氨基态氮/(g/100 g) 0.060±0.002 0.213±0.017 0.489±0.026 0.448±0.016
q-2氨基态氮/(g/100 g) 0.089±0.010 0.250±0.014 0.534±0.013 0.506±0.016
), ArticleFig(id=1177985552746951404, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, language=CN, label=表5, caption=

酸笋氨基态氮含量的变化

, figureFileSmall=null, figureFileBig=null, tableContent=
时间/d 0 15 30 60
q-1氨基态氮/(g/100 g) 0.060±0.002 0.213±0.017 0.489±0.026 0.448±0.016
q-2氨基态氮/(g/100 g) 0.089±0.010 0.250±0.014 0.534±0.013 0.506±0.016
), ArticleFig(id=1177985552881169137, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, language=EN, label=Table 6, caption=

Sensory evaluation of sour bamboo shoots

, figureFileSmall=null, figureFileBig=null, tableContent=
酸笋 色泽
(20分)		 滋味
(25分)		 气味
(30分)		 组织形态(25分) 总分
q-1 15 20 25 21 81
q-2 17 22 27 22 88
), ArticleFig(id=1177985552986026740, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, language=CN, label=表6, caption=

酸笋的感官评价

, figureFileSmall=null, figureFileBig=null, tableContent=
酸笋 色泽
(20分)		 滋味
(25分)		 气味
(30分)		 组织形态(25分) 总分
q-1 15 20 25 21 81
q-2 17 22 27 22 88
), ArticleFig(id=1177985553061524215, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, language=EN, label=Table 7, caption=

Volatile compounds and their relative content in sour bamboo shoots and bamboo shoots

, figureFileSmall=null, figureFileBig=null, tableContent=
序号 CAS号 化合物 相对含量/(μg/mL)
水自然发酵组 乳酸菌发酵组 新鲜麻竹笋组
1 106-44-5 对甲苯酚 47.23 45.04 -
2 108-95-2 苯酚 6.24 5.39 -
3 3391-86-4 1-辛烯-3-醇 6.78 5.96 -
4 3796-70-1 香叶基丙酮 4.29 1.24 -
5 107-88-0 1-3-丁二醇 1.05 1.35 -
6 112-31-2 葵醛 1.47 1.80 56.75
7 55449-71-3 4-壬二烯醛 0.72 0.63 5.82
8 6750-03-4 反2,4-壬二烯醛 - - 4.70
9 124-19-6 壬醛 1.15 2.13 5.69
10 18829-55-5 2-庚烯醛 - 1.98 -
11 53448-07-0 反-2-十一烯醛 1.03 2.37 6.02
), ArticleFig(id=1177985553149604604, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986582756450987, language=CN, label=表7, caption=

酸笋和麻竹笋的挥发性成分及相对含量

, figureFileSmall=null, figureFileBig=null, tableContent=
序号 CAS号 化合物 相对含量/(μg/mL)
水自然发酵组 乳酸菌发酵组 新鲜麻竹笋组
1 106-44-5 对甲苯酚 47.23 45.04 -
2 108-95-2 苯酚 6.24 5.39 -
3 3391-86-4 1-辛烯-3-醇 6.78 5.96 -
4 3796-70-1 香叶基丙酮 4.29 1.24 -
5 107-88-0 1-3-丁二醇 1.05 1.35 -
6 112-31-2 葵醛 1.47 1.80 56.75
7 55449-71-3 4-壬二烯醛 0.72 0.63 5.82
8 6750-03-4 反2,4-壬二烯醛 - - 4.70
9 124-19-6 壬醛 1.15 2.13 5.69
10 18829-55-5 2-庚烯醛 - 1.98 -
11 53448-07-0 反-2-十一烯醛 1.03 2.37 6.02
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乳酸菌发酵对酸笋的感官、理化及风味品质的影响
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林丽华 1, 2, * , 卢安萍 1 , 陈璟 1, 2
食品安全质量检测学报 | 本期专题：食品品质分析与评价 2025,16(4): 153-158
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食品安全质量检测学报 | 本期专题：食品品质分析与评价 2025, 16(4): 153-158
乳酸菌发酵对酸笋的感官、理化及风味品质的影响
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林丽华1, 2, * , 卢安萍1, 陈璟1, 2
作者信息
  • 1.柳州职业技术大学环境与食品工程学院, 柳州 545006
  • 2.柳州市农产品快速检测工程技术中心, 柳州 545006

通讯作者:

* 林丽华(1992—), 女, 硕士, 讲师, 主要研究方向为食品加工与安全。E-mail:
Effects of lactic acid bacteria fermentation on the sensory, physicochemical, and flavor quality of sour bamboo shoots
Li-Hua LIN1, 2, * , An-Ping LU1, Jing CHEN1, 2
Affiliations
  • 1. Environment and Food Engineering School, Liuzhou Polytechnic University, Liuzhou 545006, China
  • 2. Liuzhou Agricultural Products Rapid Testing Engineering Technology Center, Liuzhou 545006, China
出版时间: 2025-02-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241030005
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摘要
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目的 探究乳酸菌发酵对酸笋的感官、理化及风味品质的影响。方法 将新鲜麻竹笋进行切条处理, 采用乳酸菌微生物发酵和纯净水自然发酵腌制酸笋, 以纯净水自然发酵为对照, 研究乳酸菌发酵酸笋的总酸、氨基态氮、亚硝酸盐、感官评价及挥发性风味物质的变化。结果 发酵完成后(60 d), 乳酸菌发酵酸笋的总酸、氨基态氮含量分别为19.28 g/kg、0.506 g/100 g, 显著高于纯净水自然发酵酸笋(总酸、氨基态氮含量分别为16.14 g/kg、0.448 g/100 g), 而亚硝酸盐含量不及纯净水自然发酵酸笋的二分之一, 发酵完成后的亚硝酸盐含量均低于2.9 mg/kg。固相微萃取-气相色谱-质谱(solid-phase microextraction-gas chromatography-mass spectrometry, SPME-GC-MS)技术检测乳酸菌发酵酸笋的挥发性风味物质为10种, 纯净水自然发酵为9种, 主要风味物质为对甲苯酚。乳酸菌发酵酸笋色泽分布均匀、呈乳白色、清脆爽口、香味浓郁、酸度适宜, 感官评价得分为88分。结论 乳酸菌发酵酸笋感官评分高、品质较佳、食用安全性高。

酸笋  /  乳酸菌发酵  /  风味分析  /  感官评价

Objective To investigate the Effects of lactic acid bacteria fermentation on the sensory, physicochemical, and flavor quality of sour bamboo shoots. Methods Fresh Dendrocalamus latiflorus bamboo shoots were cut into strips and subjected to fermentation using lactic acid bacteria or natural fermentation in pure water as a control. The study investigated changes in total acidity, amino nitrogen, nitrite content, sensory evaluation, and volatile flavor compounds in sour bamboo shoots fermented with lactic acid bacteria compared to natural fermentation. Results After 60 days of fermentation, the total acidity and amino nitrogen content of the lactic acid bacteria-fermented sour bamboo shoots were 19.28 g/kg and 0.506 g/100 g, respectively, significantly higher than those of the naturally fermented sour bamboo shoots (16.14 g/kg and 0.448 g/100 g, respectively). The nitrite content of the lactic acid bacteria-fermented sour bamboo shoots was less than half that of the naturally fermented sample, with both fermentation methods yielding nitrite levels below 2.9 mg/kg. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis detected 10 kinds of volatile flavor compounds in the lactic acid bacteria-fermented sour bamboo shoots, compared to 9 in the naturally fermented ones, with p-cresol being the primary flavor compound. The lactic acid bacteria-fermented sour bamboo shoots exhibited a uniform milky-white color, crisp texture, rich aroma and moderate acidity, achieving a sensory evaluation score of 88 points. Conclusion Sour bamboo shoots fermented with lactic acid bacteria have high sensory scores, good quality, and high food safety.

sour bamboo shoots  /  lactic acid bacteria fermentation  /  flavor analysis  /  sensory evaluation
林丽华, 卢安萍, 陈璟. 乳酸菌发酵对酸笋的感官、理化及风味品质的影响. 食品安全质量检测学报, 2025 , 16 (4) : 153 -158 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241030005
Li-Hua LIN, An-Ping LU, Jing CHEN. Effects of lactic acid bacteria fermentation on the sensory, physicochemical, and flavor quality of sour bamboo shoots[J]. Journal of Food Safety & Quality, 2025 , 16 (4) : 153 -158 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241030005
正文
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0 引言
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酸笋由新鲜竹笋经清洗、切割、焯水、腌制和发酵等步骤制成[1]。酸笋鲜香脆爽, 深受消费者喜爱, 是螺蛳粉的重要配料, 在螺蛳粉、桂林米粉及老友粉等特色美食中占据着不可或缺的位置, 酸笋也常常作为配菜在酸笋焖鱼、酸笋炒牛肉、酸笋炒田螺等美食中扮演重要角色[2-3]。不同发酵技术腌制的酸笋, 其风味和口感有所差异[4]。酸笋发酵方式为自然发酵和接种发酵, 自然发酵是将竹笋用水洗净、切片后, 放入盐水中自然发酵, 通常不添加任何外部菌种, 依靠自然环境中的微生物进行发酵, 优点是工艺简单, 不需额外添加菌种, 成本低, 缺点是发酵过程不易控制, 产品质量不稳定, 可能存在安全隐患如有害菌的污染。接种发酵在竹笋中加入特定的发酵菌种如乳酸菌进行发酵, 通常会事先将菌种培养好, 再加入到发酵容器中, 优点是发酵过程可控, 产品质量稳定, 风味一致, 安全性较高, 缺点是需要额外培养菌种, 增加了生产成本和技术要求[5-6]。
接种发酵通过微生物的代谢活动, 高效地将原料中的有机物质转化为特定的产物, 如有机酸、醇类、酯类等, 这一过程中, 乳酸菌、酵母菌和其他微生物通过复杂的生化反应, 改变食品的化学成分和物理性质, 从而赋予其独特的风味和质地[7-8]。在酸笋的发酵过程中, 乳酸菌作为主要发酵的微生物, 其负责将竹笋中的糖类发酵产生乳酸, 降低食品的pH, 赋予酸笋酸味的同时抑制有害微生物生长, 接种微生物发酵酸笋成为当下一大热点[9-10]。本研究采购新鲜的麻竹笋, 以切段方式处理, 以纯净水自然发酵酸笋为对照, 探讨接种乳酸菌发酵对酸笋感官、理化及风味品质的影响, 以期为后续研究发酵机制、优化发酵工艺等提供一些借鉴价值。
1 材料与方法
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1.1 材料与试剂
新鲜、无虫害、无霉变及嫩度适宜的麻竹笋20 kg, 采购于广西柳州市柳南区; 内含双歧杆菌、嗜酸乳杆菌、乳杆菌、链球菌、乳酸乳球菌、乳脂乳球菌、乳球菌乳亚种、鼠李糖乳酪杆菌、植物乳植杆菌、干酪乳酪杆菌、长双歧杆菌长、短双歧杆菌、粘液乳杆菌13种乳酸菌的发酵乳(乳酸菌数≥109 CFU/100 g) 400 g, 每组添加5%乳酸菌发酵液(2 g/100 mL盐水中添加5%乳酸菌发酵乳), 产自广州朴诚乳业有限公司。
亚硝酸钠、对氨基苯磺酸、盐酸萘乙二胺、氢氧化钠、邻苯二甲酸氢钾、酚酞、无水乙醇(分析纯, 西陇科学股份有限公司); 纯净水(20 L, 杭州娃哈哈集团有限公司)。
1.2 仪器与设备
GC-MSQP2010plus联用仪(日本岛津公司); SPME装置(美国Supelco公司); 酸笋发酵坛5L(广州魏诚贸易有限公司); 721-100型分光光度计(菁华仪器有限公司); HH-4水浴锅(天瑞仪器有限公司); MA204E万分之一分析天平(瑞士Mettler-Toledo公司); CD-WAX弹性石英毛细管柱(30 m× 0.25 mm, 0.25 μm)(上海连舰光电科技有限公司)。
1.3 实验方法
1.3.1 酸笋的发酵处理
将新鲜的麻竹笋切成条状, 实验组添加乳酸菌发酵乳, 对照组只添加娃哈哈纯净水。对样品编号, q-1: 切条水发酵, q-2: 切条乳酸菌发酵。酸笋的发酵处理是一个复杂而精细的过程, 包含多个步骤, 每个步骤都有其特定的操作要求和技术参数。酸笋发酵处理的详细步骤如表1所示。
1.3.2 酸笋的理化性质检测
设置发酵周期为60 d, 分别在发酵的0、15、30、60 d时取酸笋样品。参考GB 12456—2021《食品安全国家标准 食品中总酸的测定》测定酸笋总酸, 参考GB 5009.33—2016《食品安全国家标准 食品中亚硝酸盐与硝酸盐的测定》测定酸笋亚硝酸盐, 参考GB 5009.235—2016《食品安全国家标准 食品中氨基酸态氮的测定》测定酸笋氨基酸态氮, 设置3个平行。
1.3.3 酸笋的感官评价
酸笋经过60 d的发酵完成后, 组织20位常食用酸笋并通过感官培训的人员进行感官评价, 参照DB45/T 2548—2022《酸笋加工技术规程》及T/LZLSF 0019—2022《地理标志柳州螺蛳粉原料 第2部分: 柳州酸笋》中感官要求及指标对达到60 d发酵的酸笋感官评价, 对酸笋进行感官评分, 指标及标准如表2所示。
1.3.4 酸笋的挥发性风味物质分析
酸笋的风味物质主要由竹笋、微生物发酵产物、酶催化等一系列化学反应产生。采用SPME-GC-MS技术测定麻竹笋和发酵完成后(60 d)酸笋中挥发性成分, 条件设置为[11-13]:
SPME-GC-MS: 将萃取纤维在270 ℃温度下老化30 min后, 随即插入顶空瓶进行酸笋风味物质萃取, 在60 ℃温度下放置20 min, 再萃取40 min。然后, 将萃取纤维插入色谱进样口, 240 ℃温度下解析10 min。
GC: 色谱柱为CD-WAX弹性石英毛细管柱(30 m× 0.25 mm, 0.25 μm); 载气为氦气(99.999%), 流速为1.0 mL/min; 进样口温度为250 ℃, 分流进样, 分流比为20.0。50 ℃柱温持续2 min, 先以5 ℃/min升温至180 ℃持续15 min, 再以15 ℃/min升温至240 ℃, 程序升温完成。
MS: 电子轰击(electron impact, EI)离子源, 离子源温度200 ℃, 电子能量70 eV, 发射电流150 μA, 倍增器电压1037 V, 接口温度220 ℃, 质量扫描范围为45~500 m/z。
1.4 数据处理
采用SPSS 22.0软件单因素方差分析, Excel 2016软件分析数据。面积归一法分析挥发性风味物质的相对含量。
2 结果与分析
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2.1 酸笋的理化性质结果分析
麻竹笋在切条方式进行发酵时, 随着发酵时间进行, 其总酸(以乳酸计)的变化见表3。纯净水自然发酵和乳酸菌发酵酸笋的总酸均呈现增长趋势。在初期0~15 d, 乳酸菌充分利用适宜的环境条件, 迅速生长代谢, 产酸丰富, 自然发酵和接种发酵的总酸含量分别达到了13.83 g/kg和16.52 g/kg; 在中期15~30 d, 虽然乳酸菌生长代谢速率相对前期稍有缓慢, 但总酸含量呈上升趋势; 在后期30~60 d, 大量乳酸的累积会抑制乳酸菌的生长代谢, 加上发酵环境中营养物质减少, 导致后期总酸含量上升缓慢[14]。发酵完成时(60 d), 纯净水自然发酵和乳酸菌发酵酸笋的总酸含量分别为16.14 g/kg、19.28 g/kg, 且每个发酵阶段里, 乳酸菌发酵酸笋的总酸含量增加均显著大于纯净水发酵(P<0.05), 之前也有研究发现乳酸菌发酵酸笋的产酸值比自然发酵高[15]。发酵乳含产酸性能佳的13种乳酸菌, 还含有糖分、脂肪及蛋白质等营养物质, 作为优势菌群的乳酸菌繁殖速度加快, 产酸旺盛, 乳酸菌发酵酸笋能显著提升酸笋酸度并缩短发酵周期。
由表4可知, 亚硝酸盐含量最高为9.48 mg/kg(纯净水自然发酵15 d), 在发酵后期30 d后, 自然发酵和接种发酵酸笋的亚硝酸盐含量不高于3.9 mg/kg, 自然发酵酸笋的亚硝酸盐含量高于接种发酵酸笋, 这是因为接种发酵的乳酸菌作为优势菌群, 能抑制原料中存在的有害微生物肠杆菌科细菌的生长, 因而减少亚硝酸盐生成[16]。纯净水自然发酵在发酵初期缺少优势菌, 肠杆菌科细菌等在低盐浓度和缺氧条件下会使亚硝酸盐含量升高[17]。
氨基态氮含量的变化如表5所示, 均呈上升趋势, 在30 d达最高值, q-2组含量达0.534 g/100 g。切条乳酸菌发酵酸笋的氨基态氮含量高于纯净水自然发酵, 可能含有的乳酸菌可先利用酸笋里的蛋白质, 乳酸菌分泌的蛋白酶将竹笋的蛋白质分解为氨基酸和小分子肽类物质, 因此乳酸菌发酵酸笋的氨基态氮含量显著高于自然发酵酸笋[18]。乳酸菌发酵酸笋在发酵30 d后, 由于乳酸菌数量迅速增加, 其将氨基态氮作为发酵所需的氮源进行利用, 加上竹笋分解的氨基酸和多肽不断溶于发酵液中, 因此, 随着发酵时间增长, 自然发酵和接种发酵酸笋的氨基酸态氮含量均轻微地出现了降低[19]。
2.2 酸笋的感官评价结果分析
根据评分指标及标准对发酵完成的酸笋(发酵60 d)进行感官评分, 各项目分值及总分如表6。乳酸菌发酵的酸笋品质较佳, 色泽分布均匀、呈乳白色、清脆爽口、香味浓郁, 酸笋特有的“酸臭味”较显著, 可能与较高含量的对甲苯酚有关, 得分为88分, 比自然发酵(81分)高7分, 感官评分结果表明乳酸菌发酵酸笋在色泽、滋味、气味及组织形态方面均优于纯净水自然发酵。
2.3 酸笋的风味分析
采用SPME-GC-MS技术分析麻竹笋和发酵完成(60 d)酸笋的挥发性风味物质。结果见表7, 共检测出11种挥发性风味化合物, 这11种挥发性风味物质酚类占2种、酮类占1种、醇类占2种、醛类占6种。切条纯净水自然发酵、切条乳酸菌微生物发酵、新鲜麻竹笋的挥发性物质分别为9种、10种、5种, 切条纯净水自然发酵和切条乳酸菌微生物发酵的挥发性成分差异不大, 相对含量最高的为对甲苯酚, 气味有较强的刺激性, 赋予酸笋独特的香气, 使酸笋具有辨识度和吸引力, 对酸笋的风味和品质有重要影响[20]。对甲苯酚还有抗氧化和抗菌能力, 对保持酸笋的品质稳定和延长保质期有积极作用[21]。酸笋里的对甲苯酚是竹笋中游离氨基酸酪氨酸的主要发酵副产物[22]。对甲基苯酚含量过低会导致酸笋的风味欠缺, 但过高的苯酚和对甲基苯酚含量产生的强烈的刺激性气味也会降低酸笋的受欢迎程度[23-24]。两种发酵酸笋均含有的1-辛烯-3-醇, 呈蘑菇香气[25]。醛类物质也影响着麻竹笋和酸笋风味的丰富程度, 葵醛呈果香和花香, 壬醛呈玫瑰香, 相互作用提升酸笋风味[26]。检测中未发现酸笋含有酯类物质, 这与之前报道的用气相色谱-嗅觉法和感官评定分析酸笋的香气成分为水杨酸甲酯有所不同[27]。
3 结论
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将麻竹笋进行切条处理, 采用乳酸菌微生物和纯净水自然发酵制作酸笋。结果表明, 发酵完成(60 d)后, 切条乳酸菌发酵酸笋的总酸含量为19.28 g/kg, 显著高于纯净水自然发酵酸笋总酸含量(16.14 g/kg), 说明乳酸菌微生物发酵比纯净水自然发酵产酸量更多。切条乳酸菌发酵酸笋的氨基态氮含量为0.506 g/100 g, 高于纯净水自然发酵酸笋氨基态氮含量(0.448 g/100 g), 而亚硝酸盐含量为1.37 mg/kg, 不及纯净水自然发酵酸笋亚硝酸盐含量(2.89 mg/kg)的二分之一, 说明乳酸菌微生物发酵有助于生成较高含量的氨基态氮, 并且能抑制有害菌的生长和亚硝酸盐的生成, 这与其他研究一致[28]。乳酸菌发酵组的感官评分得分为88分, 显著高于水自然发酵组(81分), 前者受欢迎程度更高。SPME- GC-MS分析显示乳酸菌发酵酸笋的挥发性风味物质为10种, 水自然发酵为9种, 差异不大, 主要化合物为对甲苯酚, 其对于气味和抗菌性能有一定贡献, 但需要控制其含量以确保酸笋的安全性和风味的可接受性。
通过研究可知采用切条乳酸菌微生物发酵得到的酸笋色泽分布均匀、呈乳白色、清脆爽口、香味浓郁、酸度适宜, 含有丰富的挥发性风味化合物, 感官评价分值高。本研究揭示了乳酸菌微生物发酵麻竹笋发酵过程中感官、理化及风味品质的影响, 通过微生物的活动, 将新鲜的竹笋转化为具有独特风味和延长保质期的酸笋食品。微生物发酵酸笋是一种结合了传统工艺和现代微生物技术的制作方法。通过选择合适的发酵菌种和控制发酵条件, 可以生产出具有独特风味、良好营养价值和较长保质期的发酵酸笋[29]。尽管过程中可能会产生一些副产物, 如亚硝酸盐、生物胺、霉菌毒素, 通过科学的发酵工艺和严格的卫生管理, 可以有效减少酸笋发酵过程中有害物质的生成, 确保产品的安全性和品质[30]。后续利用基因组学、代谢组学等技术, 解析发酵过程中微生物的代谢路径和机制, 不断提高发酵酸笋的品质和安全性, 推动其在市场上的广泛应用和普及。
基金
收起
  • 大学生创新与创造项目(柳职院教字〔2024〕20号)
  • “课堂革命”立项建设项目(柳职院教字[2023]3号)
  • 广西高校中青年教师科研基础能力提升项目(桂教科研〔2024〕1号)
文献
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2025年第16卷第4期
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241030005
  • 接收时间：2024-10-30
  • 首发时间：2025-07-21
  • 出版时间：2025-02-25
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  • 收稿日期：2024-10-30
基金
大学生创新与创造项目(柳职院教字〔2024〕20号)
“课堂革命”立项建设项目(柳职院教字[2023]3号)
广西高校中青年教师科研基础能力提升项目(桂教科研〔2024〕1号)
作者信息
    1.柳州职业技术大学环境与食品工程学院, 柳州 545006
    2.柳州市农产品快速检测工程技术中心, 柳州 545006

通讯作者:

* 林丽华(1992—), 女, 硕士, 讲师, 主要研究方向为食品加工与安全。E-mail:
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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