摘要
为了说明发酵蔬菜制品中的浆水菜在发酵过程中发酵菌对原料蔬菜的选择性,以保加利亚乳杆菌(Lactobacillus bulgaricus)为菌种,以48种常见蔬菜为原料,按照浆水菜制作工艺,实验研究了菌体在添加不同蔬菜中的生长的情况。结果表明,添加白萝卜、黄瓜、山药、番茄、胡萝卜、小白菜、小青菜、油麦菜、芹菜、冬瓜等蔬菜的,保加利亚乳杆菌生长的很好,菌体浓度均可达到108cfu/mL以上;添加土豆、菠菜、海带、黄豆芽、油菜、芥菜、苦菊、芥蓝、茴香、菜花、莴笋、茄子、南瓜、西葫芦、苜蓿等蔬菜的,保加利亚乳杆菌有生长,菌体浓度在107cfu/mL左右;添加平菇、空心菜、生菜、大葱、蒜苔、青椒、大白菜、西兰花、茼蒿、韭菜、香椿、地瓜、紫薯、莲藕、娃娃菜、荷兰豆、苦瓜、紫甘蓝、丝瓜、冬笋、豇豆、香菜、洋葱等蔬菜的保加利亚乳杆菌没有生长。
Effect of adding 48 kinds of common vegetables as raw materials on the growth Lactobacillus bulgaricus were examined, by which production processes in accordance with jiangshui in order to illustrate the selectivity of the bacteria on raw vegetables. The test results showed that white radish, cucumber, yams, tomatoes, carrots, cabbage,green cabbage, lettuce, celery, melon could promote the growth of Lactobacillus bulgaricus obviously and the number of the viable cells reached 10^8cfu/mL above. Potatoes, spinach, seaweed, bean sprouts, rapeseed, mustard greens, bitter chrysanthemum, kale, fennel, cauliflower, lettuce, eggplant, pumpkin, zucchini, alfalfa on the growth of Lactobacillus bulgaricus were not obvious,the number of the viable cells reached 10^7cfu/mL, mushroom, spinach, lettuce, green onions, garlic, green peppers, cabbage, broccoli, garland chrysanthemum, leeks, cedar, and sweet potatoes, purple sweet potato, lotus root, baby vegetables, snow peas, bitter gourd, purple cabbage,loofah, bamboo shoots, cowpea, parsley, onion have little impacts on the growth of Lactobacillus bulgaricus.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第11期156-159,共4页
Science and Technology of Food Industry
基金
陕西省科技厅项目(2008k01-07
2011KTCQ03-08)
关键词
蔬菜
浆水菜
保加利亚乳杆菌
生长
vegetables
jiangshui
Lactobacillus bulgaricus
growth
