直投式菌种发酵泡菜过程中亚硝酸盐的变化规律  

Changes of nitrite concentration during pure inoculation fermentation

作　　者：熊涛[1,2] 郝明玉[1,2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学生命科学与食品工程学院,江西南昌330047

出　　处：《南昌大学学报（理科版）》2013年第1期47-50,共4页Journal of Nanchang University(Natural Science)

基　　金：国家自然科学基金资助项目(31060224);国家"863"计划基金资助项目(2011AA100904);江西省教育厅高校科技落地计划项目(赣财教[2011]243号);教育部留学回国人员创业基金项目(赣教财字[2009]135号)

摘　　要：以自然发酵泡菜作为对照,分别以肠膜明串珠菌、植物乳杆菌、干酪乳杆菌、玉米乳杆菌为发酵菌种单独发酵圆白菜,测定发酵过程中亚硝酸盐含量和pH的变化。结果表明:亚硝盐主要出现在发酵前期,自然发酵泡菜出现了明显的"亚硝峰"。直投式菌种发酵泡菜过程中亚硝酸盐含量显著低于自然发酵,且未形成明显的"亚硝峰",且其pH值的下降速率显著快于自然发酵。乳酸菌降解亚硝酸盐试验表明,4种乳酸菌对亚硝酸降解率均达99%以上。As a control to Spontaneous fermentation,the nitrite concentrations＇ contents and pH were measured during the pure inoculation fermentation（with Leuconostoc mesenteroides,Lactobacillus plantarun,Lactobacillus casei,Lactobacillus zeae as fermentation agent） of chinese cabbage.It was found that the appearance of nitrite occurred mainly in the early stage with an obvious nitrite peak in spontaneous fermentation.The nitrite concentration in the pure inoculation fermentation cabbage was lower than that in the spontaneous fermentation cabbage without obvious peaks.The decrease velocity of pH value of the pure inoculation fermentation was lower than that of the spontaneous fermentation.In the test of nitrite degradation,the degradation rate of four types of lactic acid bacteria reached more than 99%.

关 键 词：直投式发酵泡菜 自然发酵泡菜 亚硝酸盐 pH值 

分 类 号：TS201.3[轻工技术与工程—食品科学]