摘要
以菘菜为原料接种植物乳杆菌发酵酱菜,研究豆类多肽的添加对酱菜发酵过程中亚硝酸降解的影响。结果表明,在发酵前期(pH值为5.5～3),主要是以植物乳杆菌降解亚硝酸盐,酸降解不明显;在发酵后期(pH值低于3),酸降解占优势,植物乳杆菌降解不明显;加入豆类多肽能快速促进植物乳杆菌发酵,使菌降解和酸降解更加明显,同时豆类多肽本身是一种抗氧化剂,具有供氢活性,能直接将亚硝酸盐还原为氨根离子,加强了对亚硝酸盐的清除作用。
The cabbage is used as material, pickles inoculated with Lactobacillus plantarum fermentation conditions, study the beans peptide degrate nitrite content in fermented pickles. The results show that, in the carry stage of fermentation（pH value of 5.5-3）, mainly the Lactobaeillus plantarum degradates nitrite, acid degradation is not obvious later in the fermentation（pH value below 3）, acid degradation prevails, Lactobacillus plantarum degradation is not obvious adding beans peptide can promote fermentation of Lactobacillus plantarum, and make bacterial degradation and acid degradation more pronounced, meantime, beans peptide itself is an antioxidant, having hydrogen donor activity,it can deoxidize nitrite to ammonium ions and intensify the effect of nitrite scavenging.
出处
《中国调味品》
CAS
北大核心
2012年第11期32-35,共4页
China Condiment
关键词
植物乳杆菌
豆类多肽
降解
亚硝酸盐
Lactobacillus plantarum
beans peptide
degradation
nitrite
