摘要
以纯菌种发酵制备黄瓜泡菜。以植物乳杆菌B4、弯曲乳杆菌A8为发酵菌种制备黄瓜泡菜。研究了了黄瓜发酵过程中的pH、活菌数、亚硝酸盐等的变化。结果表明人工接种发酵的黄瓜泡菜与自然发酵的黄瓜泡菜相比,在第5天时有较低的pH、较高的活菌数,较低的亚硝酸盐含量。
It was introduced in this paper that cucumber was pickled by pure lactic acid bacteria. The research focused on the effects of fLactobacillus, plantarumB4, ormultiple of L.curvatusA8 from the cucumber on pH value, total viable count（TVC）, and the level of total acid and nitrite. The results showed that on the five day there were moreTVC, higher total acid, lower nitrite in the vegetables pickled by inoculated fermentation than thatof the control group.
出处
《黑龙江科技信息》
2008年第30期2-2,共1页
Heilongjiang Science and Technology Information
关键词
人工接种发酵
黄瓜泡菜
研究
inoculated fermentation
cucumber pickling
