红皮萝卜泡菜自然发酵过程中乳酸菌的动态变化  

Dynamic changes of lactic acid bacteria flora during the fermentation of red radish pickle

作　　者：刘春燕[1] 夏姣[1] 徐林[1] 王双[1] 蒲彪[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2015年第18期176-181,共6页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑项目(2012BAD31B04);国家自然科学基金资助项目(31171726);四川省科技支撑计划项目(2012NZ0002)

摘　　要：以红皮萝卜为原料,用自然发酵法泡渍,研究其发酵过程中各优势乳酸菌的消长变化规律。从四种培养基中筛选出改良的MC培养基为各类乳酸菌计数培养基,总共得到了七种明显的菌落形态特征的乳酸菌,将其依次鉴定为乳明串珠菌(Leuconostoc lactis)、乳酸乳球菌(Lactococcus lactis)、食窦魏斯氏(Weissella cibaria)、植物乳杆菌(L.plantarum)、发酵乳杆菌(L.fermentum)。对发酵过程中各种乳酸菌计数,结果显示:泡萝卜发酵前期球菌比较旺盛,发酵后期以杆菌为主。泡菜液p H达到3.5后,球菌开始消失。A red radish as materials by spontaneous fermentation making Sichuan pickle in this paper. The dynamic changes of lactic acid bacteria flora during the fermentation period were studied. MC was isolated as lactic acid bacteria counting substrate from 4 substrates,and there were 7 obvious floras characteristics lactic acid bacteria on it, which identified as Leuconostoc lactis, Lactococcus lactis, Weissella cibaria, L. plantarum,L. fermentum. The results showed that,coccus predominated in the early stage of fermentation in radish pickle,while Bacillus were the mainly lactic acid bacteria during final stage of fermentation. After the p H of pickle reached to 3.5,the coccus began to disappearing.

关 键 词：红皮萝卜 发酵 泡菜 乳酸菌 动态变化 

分 类 号：TS201.3[轻工技术与工程—食品科学]