文献类型：期刊文献

中文题名：无凝固剂乳酸菌发酵豆腐贮藏稳定性研究

英文题名：Research on Storage Stability of Coagulant-Free Tofu Based on Lactic Acid Bacteria Fermentation

作者：乔支红[1];许荣华[1];朱莉[1];朱运平[2]

第一作者：乔支红

机构：[1]北京联合大学旅游学院,北京100101;[2]北京工商大学食品与健康学院/北京市食品添加剂工程技术研究中心,北京100083

第一机构：北京联合大学旅游学院

年份：2021

卷号：40

期号：5

起止页码：688-695

中文期刊名：大豆科学

外文期刊名：Soybean Science

收录：CSTPCD;;北大核心:【北大核心2020】；CSCD:【CSCD_E2021_2022】；

基金：国家自然科学基金(31771960);人才培养质量建设——一流专业建设-食品科学与工程(19002020119);科技服务创新能力建设项目(122139918290104223)。

语种：中文

中文关键词：乳酸菌发酵豆腐;无凝固剂;贮藏稳定性;腐败微生物;有机酸;膜电位

外文关键词：Fermented tofu by lactic acid bacteria;Coagulation-free;Storage stability;Spoilage microorganism;Organic acid;Membrane potential

摘要：为了探究乳酸菌发酵对新型无凝固剂发酵豆腐贮藏过程的影响规律及其机制,本研究以卤水豆腐为对照,对比分析两种豆腐在不同贮藏温度条件下微生物、色泽、pH等指标变化,通过流式细胞仪分析乳酸对豆腐腐败菌膜电位的影响,探讨乳酸菌发酵豆腐具有较长保质期的机制。结果表明:无凝固剂乳酸菌发酵豆腐在4,10和25℃可分别贮藏14,5和2 d,均比卤水豆腐相应延长2 d左右;10℃贮藏过程中,其乳酸菌及芽孢菌数明显低于对照,pH、颜色变化均慢于对照;无凝固剂乳酸菌发酵豆腐在制作过程中的脑花及成型产品中的芽孢菌数明显低于对照,豆腐的有机酸尤其是乳酸的含量是对照的3倍;乳酸对屎肠球菌膜电位的影响较大,可延缓屎肠球菌的生长繁殖。
In order to investigate the influence and its mechanism of lactic acid bacteria fermentation on the new type of coagulant-free fermented tofu during storage,this study used brine bean curd as a control to compare and analyze the changes of microorganism,color,pH and other indexes of the two kinds of bean curd at different storage temperatures.The influence of lactic acid on the membrane potential of spoilage bacteria of bean curd was analyzed by flow cytometry,and the mechanism of long shelf life of fermented bean curd by lactic acid bacteria was discussed.The results showed that the fermented bean curd by lactic acid bacteria could be stored at 4,10 and 25℃for 14,5 and 2 d,respectively,which were about 2 d longer than that of brine bean curd.During storage at 10℃,the number of lactic acid bacteria and spore were significantly lower than that of the control,and the change of pH and color ware slower than that of the control.The number of spore in the brain and molded products of bean curd without coagulant were significantly lower than that of the control,and the content of organic acids,especially lactic acid in bean curd was 3 times than that of the control.Lactic acid has a great influence on the membrane potential of Enterococcus faecium,and can delay the growth and reproduction of Enterococcus faecium.