Studies on the Changes of Flavor Substances in Different Parts of Lentinus edodes Fermented by Lactobacillus plantarum

被引：0

作者：

Chen Z. ^{[1
]}

Gao H. ^{[1
]}

Fang X. ^{[1
]}

Chen H. ^{[1
]}

Wu W. ^{[1
]}

Liu R. ^{[1
]}

机构：

[1] Institute of Food Science, Zhejiang Academy of Agricultural Science, Key Laboratory of Post-Harvest Handling of Fruits, Hangzhou, 310021, Zhejiang

来源：

Gao, Haiyan (spsghy@163.com) | 1600年 / Chinese Institute of Food Science and Technology卷 / 20期

关键词：

Equivalent umami concentration (EUC); Fermentation; Lentinus edodes; Response surface;

D O I：

10.16429/j.1009-7848.2020.08.015

中图分类号：

学科分类号：

摘要：

Objective: To investigate the effects of fermentation on flavor substances of Lentinus edodes with Lactobacillus plantarum. Methods: Influence of fermentation time, inoculation amount, powder amount and fermentation temperature were investigated with the equivalent umami concentration(EUC) as the response value. On the basis of single factor experiment,the optimum processing conditions were determined by Box-Behnken experimental design. Results: The optimal fermentation conditions of Lentinus edodes pileus were chosen as 4 d, 4.5%, 1.5 g, 40℃ for fermentation time, inoculation amount, powder amount and fermentation temperature; and the optimal fermentation conditions of Lentinus edodes stipe were chosen as 3 d, 4.2%, 1.5 g, 30℃. Under these conditions, the EUC values of Lentinus edodes fermentation broth were 84.61 gMSG/100 g and 32.02 gMSG/100 g, which were similar to the predicted values of 84.09 gMSG/100 g and 32.38 gMSG/100 g. Conclusion: This study optimized the fermentation technology of Lentinus edodes by lactobacillus plantarum from many aspects, and provided a theoretical basis for further processing. © 2020, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：130 / 139

页数：9

共 31 条

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