摘要
通过对低温自然发酵中的酸白菜进行定期取样,分析了乳酸菌、大肠杆菌、酵母菌及细菌总数的变化,同时测定发酵过程中酸白菜酸度和脆度指标。结果表明,发酵初期大肠杆菌和杂菌为优势菌群,酸度为0.31%,脆度为10.06mJ;发酵中期乳酸菌成为优势菌群,其次为酵母菌,酸度为0.66%,脆度为15.01mJ;发酵末期大肠杆菌被抑制,乳酸菌和酵母菌减少,但乳酸菌仍然是优势菌群,酸度为1.27%,脆度为36.47mJ。酸度0.66%及脆度15.01mJ时,酸白菜口感风味最佳。
The Xinjiang sauerkraut obtained by natural fermentation of Chinese cabbage under low temperature was sampled regularly. The changes of lactic acid bacteria, Escherichia coil, yeasts and total bacteria number were studied, as well as the acidity and crispness of sauerkraut. During initial fermentation, the dominant flora consisted of E. coli and other bacteria, and the acidity and crispness of sauerkraut were 0.31% and 10.06mJ respectively. At the middle stage of fermentation, lactic acid bacteria became predominant, followed by yeasts, and the acidity and crispness of sauerkraut were 0.66% and 15.01mJ respectively. At the end of fermentation, E. coli was inhibited, the numbers of lactic acid bacteria and yeasts decreased, but the lactic acid bacteria were still dominant flora; and the acidity and crispness of sauerkraut were 1.27% and 36.47mJ respectively. The best flavor of sauerkraut was obtained when the acidity was 0.66% and the crispness was 15.01mJ.
出处
《中国酿造》
CAS
北大核心
2011年第2期137-139,共3页
China Brewing
基金
国家自然科学基金(2009010603)
关键词
酸白菜
菌群
脆度
酸度
sauerkraut
flora
crispness
acidity
