摘要
本试验选育了两株碎鲜辣椒发酵制品接种发酵用乳酸菌(Lact.chili.6和Lact.chili.8),经接种与低盐发酵实验证明:Lact.chili.6和Lact.chili.8产酸速度快,抑制杂菌能力强,产品中亚硝酸盐含量低,发酵后期产品酸度稳定,低食盐含量(10%以下)发酵产品的保藏期能显著延长。
In this test 2 Lactobacillus strains (named Lact.chili.6 and Lact.chili.8) were isolated, selected and adapted to fermented piece of broken verdure chili. The results of Lact. chili.6 and Lact.chili.8 showed that with obvious lactic acid productivity , inhibition effect to corruptive microbes, low nitrite content in product, steady acidity in fermentation anaphase and the storage life of product was obviously prolonged in low salt content by inoculation fermentation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第3期106-109,共4页
Food Science
基金
农业部948项目(2003-T18)
科技部重大科技攻关项目(2001BA535C-09)
关键词
辣椒
发酵
乳酸菌
分离选育
接种
亚硝酸盐
保藏期
chili
fermentation
Lactobacillus
isolation and selection
inoculation
nitrite
storage life
