Abstract
[Objective] To explore the optimal process of fermented bamboo shoots (Suansun) with sweet rice wine residue (Laozao) and analyze and compare their nutritional and volatile components. [Methods] Process parameters for co-fermentation of bamboo shoots with sweet rice wine residue are optimized using single-factor analysis, Plackett-Burman design, and Box-Behnken response surface methodology. The nutritional and flavor characteristics of the optimized product are compared with those of naturally fermented bamboo shoots. [Results] The optimized fermentation conditions are as follows:lactic acid bacteria inoculum of 0.20%, salt content of 5.00%, calcium chloride addition of 0.07%, and sweet rice wine residue dosage of 16.00%. Under these conditions, the comprehensive quality score of the co-fermented bamboo shoots reaches 90. Compared with natural fermentation, the optimized product exhibits a lower pH (2.73 vs.3.89), higher total acidity (52.15 vs.43.65 g/kg), and significantly elevated levels of total soluble sugar (0.15% vs.0.04%), protein content (3.91% vs.2.12%), and amino nitrogen (0.38% vs.0.12%). Additionally, a greater diversity of volatile compounds is detected (21 vs.10), with a notably higher total ester content (1.38% vs.0.08%), and p-cresol was identified as the dominant volatile component (97.81% vs.95.19%). [Conclusion] Compared with natural fermentation, co-fermentation with sweet rice wine residue imparts a mellower aroma and 程昊(1980 —), 男, 广西科技大学研究员, 硕士。 E-mail: iamchenghao@126.com superior nutritional profile to the fermented bamboo shoots.
Publication Date
1-13-2026
First Page
143
Last Page
154
DOI
10.13652/j.spjx.1003.5788.2025.80874
Recommended Citation
Yiying, ZHAO; Hao, CHENG; Yi, TIAN; Chunhong, ZHOU; Haiping, DU; and Yan, TIAN
(2026)
"Construction of a Laozao-Suansun composite fermentation system and its nutritional components and flavor analysis,"
Food and Machinery: Vol. 41:
Iss.
12, Article 18.
DOI: 10.13652/j.spjx.1003.5788.2025.80874
Available at:
https://www.ifoodmm.cn/journal/vol41/iss12/18
References
[1] CHEN C X,CHENG G G,LIU Y P,et al.Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot:roles of Lactococcus and Lactobacillus in flavor formation [J].Food Bioscience,2022,50:101994.
[2] 陈璟,赵子龙,林丽华.酸笋的挥发性成分及其应用研究进展[J].中国调味品,2024,49(8):215-220.CHEN J,ZHAO Z L,LIN L H.Research progress on volatile components and application of sour bamboo shoots [J].China Condiment,2024,49(8):215-220.
[3] 钟源.酸笋菌群多样性分析及乳酸菌的筛选、特性研究与应用[D].武汉:华中农业大学,2022:48-66.ZHONG Y.Analysis of the diversity of bacterial flora in sour bamboo shoots and the screening,characterization and application of lactic acid bacteria [D].Wuhan:Huazhong Agricultural University,2022:48-66.
[4] LONG Z J,ZHAO S L,XU X F,et al.Dynamic changes in flavor and microbiota in traditionally fermented bamboo shoots (Chimonobambusa szechuanensis ) [J].Foods,2023,12(16):3 035.
[5] BEHERA P,BALAJI S.Health benefits of fermented bamboo shoots:the twenty-first century green gold of Northeast India [J].Applied Biochemistry and Biotechnology,2021,193(6):1 800-1 812.
[6] 任亭,刘玉凌,彭玉梅,等.传统泡菜中乳酸菌的筛选鉴定及其 在 麻 竹 笋 泡 菜 中 的 应 用 [J].食 品 科 技,2021,46(8):33-37,45.REN T,LIU Y L,PENG Y M,et al.Screening and identification of lactic acid bacteria from traditional pickle and its application in dendrocalamus latiflorus pickle [J].Food Science and Technology,2021,46(8):33-37,45.
[7] 刘永逸,林华,杨超,等.低亚硝酸盐柳州酸笋的研制及品质分析 [J].食品与发酵工业,2022,48(19):220-224.LIU Y Y,LIN H,YANG C,et al.Development and quality analysis of Liuzhou sour bamboo shoots with low nitrite [J].Food and Fermentation Industries,2022,48(19):220-224.
[8] 李笑怡.酸笋自然发酵中微生物菌群及主要成分变化的研究[D].长沙:湖南农业大学,2020:22-28.LI X Y.Study on the variation law of microbial community and main components in natural fermentation of sour bamboo shoots[D].Changsha:Hunan Agricultural University,2020:22-28.
[9] 于亚辉,陈心雯,李晓婷,等.响应面法优化鸡肉蛋白酶解工艺[J].福建农业学报,2020,35(1):80-89.YU Y H,CHEN X W,LI X T,et al.Optimized proteolysis of chicken protein for food flavoring [J].Fujian Journal of Agricultural Sciences,2020,35(1):80-89.
[10] 廖安,杜海平,程昊,等.两种酸笋主要成分、挥发性成分及抗氧化活性对比 [J].食品与机械,2024,40(1):145-151.LIAO A,DU H P,CHENG H,et al.Comparison of major components,volatile compounds,and antioxidant activity of two types of sour bamboo shoots [J].Food & Machinery,2024,40(1):145-151.
[11] XU X F,LONG Z J,DU W N,et al.Dynamics of physicochemical properties,flavor,and microbial communities of salt-free bamboo shoots during natural fermentation:correlation between microorganisms and metabolites [J].Fermentation,2023,9(8):733.
[12] 国家卫生健康委员会,国家市场监督管理总局.食品安全国家标准 食品中污染物限量:GB 2762 —2022 [S].北京:国家卫生健康委,2022.National Health Commission of the People's Republic of China,State Administration for Market Regulation.National food safety standard maximum levels of contaminants in foods:GB 2762 —2022 [S].Beijing:National Health Commission of the People's Republic of China,2022.
[13] LEE M A,CHOI Y J,LEE H,et al.Influence of salinity on the microbial community composition and metabolite profile in kimchi [J].Fermentation,2021,7(4):308.
[14] CHOI Y J,LEE H W,YANG J H,et al.Effects of sweetener on the quality characteristics of radish kimchi during fermentation[J].Cogent Food & Agriculture,2023,9:2286045.
[15] MCFEETERS R F,PÉREZ-DÍAZ I.Fermentation of cucumbers brined with calcium chloride instead of sodium chloride [J].Journal of Food Science,2010,75(3):291-296.
[16] TIAN X J,HU W,CHEN J H,et al.The supplement of vitamin C facilitates L-lactic acid biosynthesis in Lactobacillus thermophilus A 69 from sweet sorghum juice coupled with soybean hydrolysate as feedstocks [J].Industrial Crops and Products,2020,146:112159.
[17] 汪铃,王亮.传统发酵蔬菜制作工艺、品质特征及影响因素研究概况 [J].中国酿造,2022,41(7):21-25.WANG L,WANG L.Overview of production process,quality characteristics and influencing factors of traditional fermented vegetables [J].China Brewing,2022,41(7):21-25.
[18] YASUI M,ODA K,MASUO S,et al.Invasive growth of Aspergillus oryzae in rice koji and increase of nuclear number[J].Fungal Biology and Biotechnology,2020,7(1):8.
[19] TAN X Q,CUI F C,WANG D F,et al.Fermented vegetables:health benefits,defects,and current technological solutions [J].Foods,2024,13(1):38.
[20] ITO K,MATSUYAMA A.Koji molds for Japanese soy sauce brewing:characteristics and key enzymes [J].Journal of Fungi,2021,7(8):658.
[21] 汤娇娇,李珂,张智鑫,等.竹笋加工副产物功能成分研究进展[J].食品与机械,2021,37(7):233-240.TANG J J,LI K,ZHANG Z X,et al.Progress on utilization of bamboo shoot by-products and functional components [J].Food & Machinery,2021,37(7):233-240.
[22] 周杏荣,陈晓艺,蒋立文,等.竹笋自然发酵过程中风味物质变化规律 [J].中国酿造,2019,38(8):20-24.ZHOU X R,CHEN X Y,JIANG L W,et al.Changes of flavor substances in natural fermentation of bamboo shoots [J].China Brewing,2019,38(8):20-24.
[23] ZHANG X Y,WANG A X,YAO H X L,et al.Research advancements on the flavor compounds formation mechanism of pickled bamboo shoots in river snails rice noodles [J].LWT-Food Science and Technology,2023,186:115226.
[24] 胡博文,陈皓文,张焱盈,等.四种发酵果酒香气成分及抗氧化活性 [J].食品与营养科学,2021,10(3):212-223.HU B W,CHEN H W,ZHANG Y Y,et al.Aroma composition and antioxidant capacity of four fruit fermented wine [J].Hans Journal of Food and Nutrition Science,2021,10(3):212-223.
[25] GUO R C,YU F T,WANG C H,et al.Determination of the volatiles in fermented bamboo shoots by HS-SPME-GC-O-MS and aroma extract dilution analysis [J].Analytical Letters,2020,54(7):1 162-1 179.
[26] 朱照华.酸笋的营养成分检测及其主要风味物质的研究 [D].南宁:广西大学,2014:28-47.ZHU Z H.Study on fermented bamboo shoot nutrition and flavor components [D].Nanning:Guangxi University,2014:28-47.
[27] CHEN M L,XIA H Q,ZUO X F,et al.Screening and characterization of lactic acid bacteria and fermentation of GABA-enriched bamboo shoots [J].Frontiers in Microbiology,2024,15:1333538.
[28] PASSMORE I J,LETERTRE M P M,PRESTON M D,et al.Para-cresol production by Clostridium difficile affects microbial diversity and membrane integrity of Gram-negative bacteria [J].PLoS Pathogens,2018,14(9):e1007191.
[29] 薛冰洁,胡荣,吴良如,等.酸笋中微生物区系演替和风味物质 形 成 机 制 的 研 究 进 展 [J].食 品 与 发 酵 工 业,2024,50(4):315-321.XUE B J,HU R,WU L R,et al.Advances on microbial flora succession and flavor substance formation mechanism in Suansun [J].Food and Fermentation Industries,2024,50(4):315-321.
[30] LIANG H,HE Z,WANG X Y,et al.Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China [J].Food Research International,2020,137:109384.
