接种发酵泡菜及其低温保藏微生物变化规律  

Inoculated Fermentation of Kimchi and its Low-temperature Variation of Microorganisms

作　　者：任俊琦[1] 贺稚非[1] 赵季[1] 刁雪洋[1] 

机构地区：[1]西南大学食品科学学院,重庆北碚400716

出　　处：《食品与发酵科技》2009年第5期38-41,共4页Food and Fermentation Science & Technology

摘　　要：通过测定五株乳酸菌在蔬菜汁中的生长情况,选择生长最好的干酪乳杆菌、短乳杆菌、肠膜明串珠菌为发酵出发菌株,运用L9(34)正交表格确定菌株之间的最佳配比为短乳杆菌:肠膜明串珠菌:干酪乳杆菌=2:1:2,通过单因素实验确定各因素的最佳值,通过正交试验确定发酵泡菜的最佳配方为:接种量3%、盐水浓度3%、糖添加量3%、辣椒添加量为7%;低温保藏泡菜的菌落总数和乳酸菌总数在保藏的初期都有所下降,菌落总数会保持在一个较低的水平上,而乳酸菌总数会保持短暂的稳定后再继续升高。By measuring the growth of five lactic acid bacteria in vegetable juice, choose the best growth of Lactobacillus casei, Lactobacillus brevis, Leuconostoc bacteria as the starting strain, using L9（3^4） orthogonal table to determine the most ratio among strains ,Lactobacillus brevis： Leuconostoc bacteria： Lactobacillus casei = 2：1：2, by single factor experiments to determine the best value of each factor, through the fermentation of kimchi orthogonal test to determine the best formula as follows： vaccination the amount of 3%, salt concentration of 3%, 3% of the amount of sugar added, pepper adding amount of 7%; low-temperature preservation of kimchi, lactic acid bacteria colony count and the total number of preserved early have decreased, the total number of colonies will be maintained at a low level , while the total number of lactic acid bacteria will continued to rise.

关 键 词：蔬菜汁 接种发酵 低温保藏 菌落总数 乳酸菌总数 

分 类 号：TS205.9[轻工技术与工程—食品科学]