| 直投式发酵剂制备几种泡菜的研究 |
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| 引用本文： | 陆利霞,孙芸,葛雅,熊晓辉.直投式发酵剂制备几种泡菜的研究[J].南京晓庄学院学报,2007,23(3):53-56. |
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| 作者姓名： | 陆利霞 孙芸 葛雅 熊晓辉 |
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| 作者单位： | 南京工业大学,制药与生命科学学院,江苏,南京,210009 |
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| 基金项目： | 国家863自然科学基金资助项目(2002AA248041)，江苏省高技术研究计划项目(BG2004322)，江苏省高校自然科学基金资助项目(04KJB550045) |
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| 摘 要： | 文章以乳酸菌发酵剂进行黄瓜、胡萝卜、莴笋泡菜的制备.利用植物乳杆菌B4、复合弯曲乳杆菌A8和乳酸链球菌制备直投式发酵剂并进行纯种发酵泡菜,与自然发酵泡菜从感观指标、pH值、活菌数量、可滴定酸含量、亚硝酸盐含量等指标进行比较.结果表明,采用直投式发酵剂可提高发酵3d时泡菜汁中的细菌数量;提高几种泡菜中可滴定酸含量;亚硝酸盐含量低于0.27mg/kg;缩短发酵周期至3d,且对几种泡菜的感观指标无明显影响.
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| 关 键 词： | 乳酸菌 发酵剂 泡菜 亚硝酸盐 |
| 文章编号： | 1009-7902（2007）03-0053-04 |
| 修稿时间： | 2006-12-30 |
Several Kinds of Vegetables Pickled by Direct Vat Starters |
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| LU Li-Xia,SUN Yun,GE Ya,XIONG Xiao-Hui.Several Kinds of Vegetables Pickled by Direct Vat Starters[J].Journal of Nanjing Xiaozhuang College,2007,23(3):53-56. |
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| Authors: | LU Li-Xia SUN Yun GE Ya XIONG Xiao-Hui |
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| Institution: | College of Life Science and Pharmaceutical Engineering, Nanjing University of Technology, Nanjing 210009, Jiangsu |
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| Abstract: | It was introduced in this paper that cucumber,carrot,lettuce were pickled by direct vat starter of lactic acid bacteria.The research focused on the effects of the starter of Lactobacillus.plantarum B4,or multiple of L.curvatus A8 and Lactococcus lactic,or original microbes from the cucumber(the control group) on the sensory evaluation,pH value,total viable count(TVC),and the level of total acid and nitrite.The results showed that on the third day there were more TVC,higher total acid,lower nitrite which was less than 0.27mg/kg in the vegetables pickled by the starter of L.plantarum B4 or L.curvatus A8 and Lactococcus lactic than that of the control group,and this method shortened the fermentation period to three days.And there was no difference in sensory evaluation. |
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| Keywords: | lactic acid bacteria starter pickling nitrite |
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