摘要
目的筛选乳酸菌并用于发酵辣白菜。方法从酸菜汁中筛选产酸较好的菌株,进行乳酸菌的鉴定并应用于辣白菜的小批量自然发酵和人工发酵。结果鉴定为植物乳杆菌,自然发酵的最佳周期为13 d,人工接种发酵的最佳周期为7 d。结论辣白菜人工接种发酵的发酵周期、乳酸产量、感官评定等各方面都优于自然发酵。
Objective To screen the strains of Lactobacillusplantarum for the fermentation of Korean cabbage in chili sauce. Methods A strain with high yield of lactic acid was screened from Chinese sauerkraut juice. It was examined and used in both natural fermentation and inoculated fermentation of Korean cabbage in chili sauce in small batches. Results The strain was identified as Lactobacillus plantarum. The optimum cycles for natural fermentation and inoculated fermentation were 13 d and 7 d, respectively. Conclusion The inoculated fermentation of Korean cabbage in chili sauce can be superior to natural fermentation in terms of fermentation time, lactic acid production and sensory evaluation.
出处
《食品与药品》
CAS
2011年第1期54-56,共3页
Food and Drug
关键词
乳酸菌
筛选
朝鲜辣白菜
Lactobacillus plantarum
screen
Korean cabbage in chili sauce
