摘要
实验筛选了1株产酸较好的菌株,鉴定为植物乳杆菌,将其应用在辣白菜制作中,进行小批量自然发酵和人工发酵。结果表明,自然发酵的最佳周期为13d,人工接种发酵的最佳周期为7d。人工接种发酵从发酵周期、乳酸产量、感官评定等各方面都明显优于自然发酵。
A strain with high yield of lactic acid was screened and identified as Lactobacillus plantarum in this paper. It was used in both natural fermentation and manual fermentation of chili cabbage in small batches, respectively. The result showed that optimum cycles of natural fermentation and manual fermentation were 13d and 7d, respectively. Manual fermentation was superior to natural fermentation based on fermentation time, lactic acid production and sensory evaluation.
出处
《食品与发酵科技》
CAS
2010年第4期71-73,共3页
Food and Fermentation Science & Technology
关键词
乳酸菌
筛选
辣白菜
Lactobacillus plantarum
screen
chili cabbage
