陀小莉,茜琳,赵凯,石彦国,范洪臣

• 1:哈尔滨商业大学食品工程学院
• 2:呼伦贝尔职业技术学院化学与食品工程系

摘要(Abstract)：

从变质酸菜中分离腐败菌并进行鉴定，主要腐败菌为库德里阿兹威毕赤酵母(Pichia kudriavzevii)HSDF-pks-2022(pks),pks能够在高酸、高盐和营养匮乏的情况下利用乳酸生长繁殖形成腐败生物膜，使pH升高，可能导致其他腐败菌生长，产纤维素酶、不良风味物质、生物胺，从而导致酸菜的口感、风味和食用安全性下降。发酵特性结果表明，pks具有产酸能力，能利用葡萄糖、蔗糖、乳糖、果糖、淀粉、七叶苷和乳酸等代谢物；pks嗜氧，4℃低温下也可存活，活菌数可达到3.00×10~6 CFU/mL;pks能在高酸条件下生长，pH为3时活菌数可达74.00×10~6 CFU/mL;pks能在高盐浓度下生长，盐浓度为10%时活菌数可达69.50×10~6 CFU/mL。腐败特性表明，pks具有产气、产胺、产膜、产黏性和产纤维素酶的能力，在有氧条件下酮类和硫化物等是造成酸菜产生异味的主要化合物。

关键词(KeyWords)： 酸菜;腐败酵母菌;库德里阿兹威毕赤酵母;腐败特性;挥发性风味物质

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省教育厅省属本科高校“优秀青年教师基础研究支持计划”重点项目(YQJH2023241)

作者(Author): 陀小莉,茜琳,赵凯,石彦国,范洪臣

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