乳酸菌接种发酵酸菜的亚硝酸盐含量影响因素研究  

Study on Influencing Factors of Nitrite Content in Sauerkraut Produced by Inoculated Fermentation

作　　者：崔松林 

机构地区：[1]辽宁省食品检验检测院,辽宁沈阳110032

出　　处：《安徽农业科学》2014年第14期4415-4417,共3页Journal of Anhui Agricultural Sciences

基　　金：2012年度辽宁省质量技术监督局科技计划项目(2012101)

摘　　要：[目的]研究影响乳酸菌接种发酵法生产的酸菜中亚硝酸盐含量变化的因素。[方法]基于乳酸菌接种法新工艺,考察了不同发酵条件下乳酸菌接种法发酵的酸菜中亚硝酸盐含量的动态变化。[结果]试验表明,与自然发酵相比,添加乳酸菌发酵生产的酸菜不仅可以缩短酸菜发酵周期而且安全性更高;发酵温度和乳酸菌浓度等条件均对乳酸菌接种发酵生产酸菜中的亚硝酸盐含量有抑制作用,均可提高乳酸菌发酵生产酸菜的食用安全性。[结论]研究可为酸菜接种发酵新工艺、新技术的安全性研究奠定理论基础。[Objective] Effect of different fermentation conditions on nitrite content in sauerkraut produced by inoculated fermentation was studied.[Method] Based on lactic acid bacteria inoculation method,the change of nitrite in sauerkraut produced by inoculated fermentation was investigated.[Result] The result shows that：the sauerkraut produced by inoculated fermentation can not only shorten the sauerkraut fermentation period and higher security comparing with natural.Temperature fermentation and lactobacillus can inhibit the nitrite content,and improve the safety of sauerkraut produced by inoculated fermentation.[Conclusion] The study can lay a theoretical basis for safety research of new technique of sauerkraut produced by inoculated fermentation.

关 键 词：亚硝酸盐 乳酸菌 酸菜 

分 类 号：S609.9[农业科学—园艺学]