碎鲜辣椒发酵制品发酵用乳酸菌的选育与接种发酵试验  

Isolation and Selection of Lactobacillus Strains for Fermented Piece of Broken Verdure Chili and Inoculation Fermentation Experiment

作　　者：邓放明[1] 李罗明[1] 尹华[1] 刘素纯[1] 赵玲艳[1] 彭凤祥[1] 夏延斌[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《食品科学》2005年第3期106-109,共4页Food Science

基　　金：农业部948项目(2003-T18);科技部重大科技攻关项目(2001BA535C-09)

摘　　要：本试验选育了两株碎鲜辣椒发酵制品接种发酵用乳酸菌(Lact.chili.6和Lact.chili.8),经接种与低盐发酵实验证明:Lact.chili.6和Lact.chili.8产酸速度快,抑制杂菌能力强,产品中亚硝酸盐含量低,发酵后期产品酸度稳定,低食盐含量(10%以下)发酵产品的保藏期能显著延长。In this test 2 Lactobacillus strains (named Lact.chili.6 and Lact.chili.8) were isolated, selected and adapted to fermented piece of broken verdure chili. The results of Lact. chili.6 and Lact.chili.8 showed that with obvious lactic acid productivity , inhibition effect to corruptive microbes, low nitrite content in product, steady acidity in fermentation anaphase and the storage life of product was obviously prolonged in low salt content by inoculation fermentation.

关 键 词：辣椒 发酵 乳酸菌 分离选育 接种 亚硝酸盐 保藏期 

分 类 号：TS261.15[轻工技术与工程—发酵工程]