接种乳酸菌发酵泡菜的研究  

Study on processing condition of lactic acid bacteria inoculated fermentation of pickled vegetable

作　　者：龚钢明[1] 管世敏[1] 吕玉涛[2] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海200235 [2]上海师范大学生命与环境科学学院,上海200235

出　　处：《食品科技》2010年第6期44-46,53,共4页Food Science and Technology

摘　　要：以白菜为原料,人工接种乳酸菌发酵。以亚硝酸盐、双乙酰和乙醛等为指标,考察了发酵工艺的主要条件。结果显示适宜的条件是温度25℃,盐浓度4%,接种量10%,起始pH5.5,发酵时间4 d。与自然发酵相比,人工接种发酵5 d后亚硝酸盐含量为1.64μg/mL,亚硝峰出现在第2天,而自然发酵为8.81μg/mL,亚硝峰在第3天;自然发酵泡菜中双乙酰含量为16.53μg/100 mL,乙醛含量为62.33μg/100 mL;接种发酵双乙酰含量为21.14μg/100 mL,乙醛含量为95.41μg/100 mL。Lactic acid bacteria inoculated fermentation was carried out（with cabbage as raw material and the Lactic acid bacteria as fermentation agent） to text the effects of the processing condition on nitrite diacetyl and acetaldehyde content lactic acid bacteria inoculated fermentation.The results showed the optimal processing condition was found to be inoculum size 10%,table salt 4%,initial pH 5.5,temperature 25 ℃ and 4 days.Maximum nitrite concentration（1.64 μg/mL） of the inoculation fermented cabbage was lower than that（8.81 μg/ mL） of the spontaneous fermented cabbage.At the same time,diacetyl content（95.41 μg/100 mL） and acetal-dehyde（21.14 μg/100 mL） in inoculation fermented cabbage was higher than 16.53 μg/100 mL and 62.33 μg/100 mL respectively in inoculation fermented cabbage.

关 键 词：乳酸菌 亚硝酸盐 泡菜 发酵 

分 类 号：TS205.5[轻工技术与工程—食品科学]