大蒜和青葱黑蒜加工过程中总酸度对细菌和内生真菌的影响分析

IF 0.8 Q3 MULTIDISCIPLINARY SCIENCES Makara Journal of Science Pub Date : 2021-09-30 DOI:10.7454/mss.v25i3.1220
A. Lestari, S. Wonorahardjo, S. Suharti
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引用次数: 1

摘要

黑蒜或大葱是大蒜和大葱经过一定时间的加热加工而成的产品。黑蒜/青葱香气温和,酸甜适中。加热过程会导致大蒜中的化合物转变,包括酸度。除了化学过程,大蒜的颜色和成分的变化是由于微生物在黑蒜加工过程中的作用。然而,这些微生物的存在和功能尚未被确定。因此,本研究探讨了黑蒜中的微生物及其在黑蒜加工中的作用,以及它们与总酸度变化的关系。用电位滴定法测定洋葱的总酸度,并对洋葱的微生物进行分离和鉴定。数据显示,黑蒜在加热期间,大蒜和大葱的总酸度均呈上升趋势。在黑蒜加工过程中成功分离的内生微生物在第0天和第6天进行了观察。根据粗略数据,推测第0天出现的细菌为Erwinia属、Pseudomonas属、Xanthomonas属、Agrobacterium属、Ralstonia属、Xylophilus属、Pantoea属、Acidovorax属、Burkholderia属、Coryneform属和Streptomyces属,第6天出现的细菌为Coryneform属和Streptomyces属。
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Analysis of Total Acidity toward Bacterial and Endophytic Fungi Profile dur-ing Black Garlic Processing from Garlic (Allium sativum L.) and Shallot (Allium ascalonicum L.)
Black garlic or shallot are products of processed garlic and shallots obtained through a heating process conducted over a certain period. Black garlic/shallots have a mild aroma with a sweet and sour taste. The heating process causes chemical compound transition in the garlic, including acidity. In addition to the chemical process, the garlic’s color and component changes are due to the role of microorganisms during black garlic processing. However, the presence and function of such microorganisms have not been identified. Therefore, this research explores the black garlic’s microorganisms, their role in black garlic processing, and their relation to the total acidity changes. Total acidity test was completed using the potentiometric titration method, while the onion’s microorganisms were explored through isolation and characterization. Data show that black garlic’s total acidity of both garlic and shallot increases during the heating period day by day. Endophytic microbes that were successfully isolated during black garlic processing were observed on days 0 and 6. According to the rough data, the bacteria that emerged on day 0 are presumed to come from genus Erwinia, Pseudomonas, Xanthomonas, Agrobacterium, Ralstonia, Xylophilus, Pantoea, Acidovorax, Burkholderia, Coryneform, and Streptomyces, while the bacteria observed on day 6 are assumed to be generated from genus Coryneform and Streptomyces.
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来源期刊
Makara Journal of Science
Makara Journal of Science MULTIDISCIPLINARY SCIENCES-
CiteScore
1.30
自引率
20.00%
发文量
24
审稿时长
24 weeks
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