乳酸菌Lact.1、Lact.2和Lact.3在发酵碎鲜辣椒中的应用研究  

Study on Application of Lact.1 Lact.2 and Lact.3 in Inoculated Fermented Pepper

作　　者：赵玲艳[1] 邓放明[1] 杨抚林[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《食品科学》2008年第2期257-260,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);湖南农业大学青年基金项目(06QN16)

摘　　要：Lact.1、Lact.2和Lact.3是从自然发酵辣椒中选育出的具有广谱、高效抑菌活性和良好发酵性能的三株乳酸菌。用它们对辣椒进行发酵实验,通过正交试验得出:三株乳酸菌用于辣椒发酵时的最佳接种量分别为1%、1%、0.5%,食盐的最佳添加量为10%。测定自然发酵辣椒与接种发酵辣椒的发酵周期和亚硝酸盐的含量,结果表明:自然发酵碎鲜辣椒的发酵周期明显长于接种发酵碎鲜辣椒,亚硝酸盐含量明显高于接种发酵碎鲜辣椒。Lact. 1, Lact.2 and Lact.3 are three stxains of lactic acid bacteria with wide spectrum, high antibacterial efficient and good fermented performance. They were selected from natural fermented pepper. The results of the orthogonal test showed that the best inoculation amount of three kinds of strains were 1%, 1%, 0.5 % respectively, and the best salt amount was 10%. Comparing natural fermented pepper with inoculated fermented pepper, the fermentation cycle of inoculated fermented pepper was obviously shorter than that of natural fermented pepper, and the content of nitrate of natural fermented pepper was obviously higher than that of inoculated fermented pepper.

关 键 词：乳酸菌 辣椒 发酵周期 亚硝酸盐 

分 类 号：TS201.3[轻工技术与工程—食品科学]