蔭鳳梨發酵之微生物菌相
Other Title
The microbiota of koji-fermented pineapple
Journal
農業試驗所鳳山熱帶園藝試驗分所成果發表研討會專刊
Pages
67-72
ISBN
978-626-7368-90-9
Date Issued
2024-01
Author(s)
Abstract
鳳梨為台灣產值與產量最高的水果，發酵是一種可保持鳳梨營養價值、增強風味和解決因產量過多而造成採後損失的加工策略，蔭鳳梨是台灣傳統的發酵調味產品。然而，傳統發酵的蔭鳳梨存在著品質不穩定的問題，本研究探討蔭鳳梨發酵過程微生物菌相變化情形與對成品品質之影響，結果顯示，參與蔭鳳梨發酵的微生物(麴菌)以黴菌、酵母菌、乳酸菌為主，發酵會產生乳酸、酒精、甘油等風味物質，熟成使蔭鳳梨具有良好的風味特性，發酵成品蔭鳳梨醬可應用開發特色調味產品與餐點飲品，有助於提升鳳梨加工產業與拓展內外銷市場。
Pineapple (Ananas comosus) is the fruit with the highest production and yield in Taiwan. Fermentation of pineapple could be a strategy to retain the nutritional quality, enhance the flavor and resolve the post-harvest loss encountered during oversupply. Koji-fermented pineapple (KFP) is a traditional Taiwanese seasoning product. However, traditional KFP existed the problem of unstable quality. In this study, we investigated the changes of microbiota during the fermentation of KFP and the effects on the quality of the finished products. The results showed that the microorganisms (Koji) involved in the fermentation of KFP were mainly mold, yeast, and lactic acid bacteria, which could produce flavor substances such as lactic acid, alcohol, and glycerol. KFP presented good sensorial characteristics through the process of aging. KFP can be applied to develop unique flavoring products, dishes and beverages, which helps to improve the pineapple processing industry and develop domestic and export markets.
Event(s)
農業試驗所鳳山熱帶園藝試驗分所成果發表研討會
Proceedings of the Symposium on Research Results of FTHES, TARI
Subjects
發酵
鳳梨
蔭鳳梨
麴
菌相
fermentation
pineapple
koji-fermented pineapple
koji
microbiota
Publisher
農業部農業試驗所
Type
conference paper
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no.241-8.pdf
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1.15 MB
Format
Adobe PDF
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