不同温度条件对乳酸菌发酵酸菜效果的影响  

Effect of Pickled Cabbage Fermented by Lactic Acid Bacteria under Different Temperature

作　　者：张晓黎[1] 王琛[1] 高雅[1] 吴兴壮[1] ZHANG Xiaoli;WANG Chen;GAO Ya;WU Xingzhuang(Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China)

机构地区：[1]辽宁省农业科学院食品与加工研究所

出　　处：《农业科技与装备》2019年第6期34-35,38,共3页Agricultural Science & Technology and Equipment

基　　金：沈阳市重大科技成果转化项目(18-400-5-13)

摘　　要：在春季、夏季和秋季进行乳酸菌发酵酸菜试验,通过检测产酸、亚硝酸盐含量和发酵液浑浊度(OD值)等指标,结合酸菜的感官评价结果,分析不同季节对发酵酸菜效果的影响。研究结果表明:秋季发酵的酸菜品质最佳,夏季发酵的酸菜品质最差。In spring,summer and autumn,the experiment of lactic acid bacteria fermentation pickled cabbages was carried out.Through the detection of acid production,nitrite content,turbidity(OD value)of fermentation broth and other indicators,combined with the sensory evaluation results of pickled cabbages,the effects of different seasons on fermented sauerkraut were analyzed.The results showed that the quality of pickled cabbages fermented in autumn was the best,while the quality of pickled cabbages fermented in summer was the worst.

关 键 词：温度 乳酸菌 试验 酸菜 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]