萝卜泡菜发酵过程中食盐对微生物变化的影响  

Effect of salt on microbial changes in pickled radish

作　　者：尹利端[1] 韩北忠[1] 黄晶晶 彭坚[1] 黄静[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京出入境检验检疫协会,北京100022

出　　处：《中国酿造》2005年第3期19-21,共3页China Brewing

基　　金：教育部留学归国人员科研启动基金

摘　　要：采用10%、7%和4%3种浓度的食盐水,在20℃的条件下自然发酵白萝卜。对发酵过程中萝卜样品的化学指标和微生物学指标进行了分析,结果表明:10%的食盐能延长异型乳酸菌的发酵时间,较显著的抑制真菌和肠道菌的生长;4%的食盐能缩短异型乳酸菌的发酵时间,较大程度的抑制肠道菌和芽孢菌的生长。感官评定7%的食盐腌制的泡菜产品优于另2种产品。3种泡菜产品均具有较好的微生物学安全性。In this study, radishes were spontaneously fermented at 20℃ with three different NaCl concentrations of 10%, 7%, and 4%. During the fermentation, the vegetables were sampled for chemical and microbiological analyses. The results showed that the heterofermentation of LAB in 10% NaCl brine was prolonged while fungi and Enterobacteriaceae were inhibited significantly. The heterofermentation of LAB in 4% NaCl brine was shortened while Enterobacteriaceae and bacterial endospores were inhibited effectively. Sensory evaluation indicated that products from 7% NaCl brine had the best sensory properties. From microbiological point of view, all products were safe.

关 键 词：萝卜泡菜 乳酸菌 微生物 安全性 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]