Optimizing Production Conditions for Naturally Fermented Bamboo Shoots: The Effects of Salt Concentration on Physiochemical Properties and Microbial Loads

自然發酵竹筍生產條件的優化：鹽濃度對理化性質和微生物含量的影響

10.6578/TJACFS.202303_61(1).0005

Jing-Fang Shen(沈靚芳)；Be-Jen Wang(王璧娟)；Yih-Ming Weng(翁義銘)

Bamboo shoots ； Natural fermentation ； Salt concentration ； Lactic acid bacteria ； 竹筍 ； 自然發酵 ； 鹽濃度 ； 乳酸菌

臺灣農業化學與食品科學

61卷1期（2023 / 03 / 01）

38 - 52

英文;繁體中文

Naturally fermented bamboo shoots are important traditional products in many countries. However, they are mainly made by empirical practice without systematical investigation. In this study, the effects of pickling salt (0, 1, 4, 7, and 10% (w/w, bamboo shoot/salt)) on the physiochemical properties and microbial quantity of bamboo shoots during a 30-day natural fermentation were investigated. The results showed that moisture contents of fermented bamboo shoots were significantly affected by pickling salt content used in the processing. At the end of fermentation, the sodium chloride contents of fermented bamboo shoots made by 1, 4, 7 and 10% pickling salt were 0.93, 3.33, 5.23, and 7.70 g/100 g (dry weight), respectively. Higher salt (7 and 10%) resulted in lower crude fiber contents of fermented bamboo shoots. Fermented bamboo shoots produced by 1% and 4% pickling salt possessed lower pH and higher titrable acidity during fermentation. The lactic acid bacteria were not detected in the beginning of fermentation; however the lactic acid bacterial counts of 0, 1, 4, 7, and 10% pickling salt on day 2 were 8.11, 8.26, 7.94, 7.20 and 6.51 log CFU/mL in fermented bamboo shoots, respectively. Fermented bamboo shoots produced by 4% pickling salt expressed highest overall acceptability in sensory evaluation. In conclusion, the pickling salt with the content of 4% is suggested for the manufacturing of natural fermented bamboo shoots.

自然發酵的竹筍在許多國家是重要的傳統產品，但其製作主要是依照生產者經驗，極少經過系統性的研究。本研究探討不同的鹽使用量（0、1、4、7和10%（w/w，竹筍／鹽））在30天自然發酵過程中對竹筍理化性質和微生物含量的影響。研究結果發現，在製程中鹽使用量會顯著影響發酵竹筍之水分含量。發酵結束時，鹽使用量為1、4、7和10%的發酵竹筍氯化鈉含量分別為0.93、3.33、5.23和7.70 g/100 g（乾重）。較高鹽使用量（7和10%）發酵的竹筍有較低的粗纖維含量，而1和4%鹽使用量發酵的竹筍具有較低的pH值和較高的可滴定酸度。雖然在發酵開始時未檢測到乳酸菌，但在發酵第2天時鹽使用量為0、1、4、7和10%的竹筍其乳酸菌含量分別為8.11、8.26、7.94、7.20和6.51 log CFU/mL。感官品評結果以4%鹽使用量發酵而得的竹筍表現出最佳的整體可接受性。整體而言，本研究建議使用4%鹽使用量進行自然發酵竹筍之製作。

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