摘要
将棒状乳杆菌棒状亚种(L.coryniformis)、短乳杆菌(L.brevis)、布氏乳杆菌(L.buchneri)、干酪乳杆菌干酪亚种(L.caseisubsp.Casei)、植物乳杆菌(L.plantarun)五种乳酸菌分别接种于泡菜中作为优势菌和传统的自然发酵泡菜方式进行比较,分别对泡菜的亚硝酸盐的产生及变化、pH值的变化、感官品质进行比较分析。结果表明:植物乳杆菌可以明显缩短泡菜的发酵时间,泡菜的色、香、味明显较好,并且显着降低亚硝酸盐的含量。
Five different species of lactic acid bacteria,including L .coryniformis, L. brevis, L .buchneri, L. casei subsp. L. Casei and L. plantarun were inoculated into the pickle. The pH, nitrite concentration change and the organ sense were determined and compared. The results indicated that L. plantarum was the best strain in the pickle fermentation. The fermentation time was shortened , and the taste was improved by the inoculation of this bacteria. More importantly, the nitrite concentration was significandy lower than that of natural fermentation.
出处
《西南农业学报》
CSCD
2006年第2期290-293,共4页
Southwest China Journal of Agricultural Sciences
基金
四川农业大学与芬兰赫尔辛基大学合作项目
关键词
泡菜
乳酸菌
亚硝酸盐
感官品质
pH值
pickled vegetable
lactic acid bacteria
nitrite
sense quality
pH
