摘要
摘要以市售苦瓜为原料，研究了减压处理对泡菜自然发酵过程中乳酸菌的数量、总酸、乳酸、多糖及亚硝酸盐含量影响的变化规律。研究表明：减压处理可以促进泡菜发酵过程乳酸菌的增殖及乳酸含量的快速积累，并可以有效地降低泡菜中亚硝酸盐的含量，对泡菜多糖的保留有一定的作用。在0．04MPa（真空度）下，发酵终止时，乳酸菌活菌数仍可达到4．1×10^7个／mL，此时泡菜中的总酸含量为24．79mg/mL，其中乳酸含量为2．33％。
The variations of Lactobacillus, total acid, lactic acid, polysaccharide and nitrite in pickle during natural fermentation of momordica charantia under the decompression were investigated. The results showed that the measure of decompression could accelerate the accumulation of Lactobacillus, acid and polysaccharide, while efficiently reduced the nitrite. Under the 0.04 MPa（the vacuum degree）, the number of Lactobacillus still was 4.1×10^7/mL, while the lactic acid accounted for 2.33 % in the total acid with 24.79mg/mL.
出处
《工业微生物》
CAS
CSCD
2010年第2期46-48,52,共4页
Industrial Microbiology
基金
四川省教育厅川菜发展研究中心科研项目(CC05Z05)
关键词
减压
乳酸菌
风味物质
泡菜
decompression
Lactobacillus
volatile flavors
pickle
