汕尾咸菜自然发酵中理化、微生物及质构分析  

Physical,Chemical,Microbial and Texture Analysis of Shanwei Salted Cabbage During Natural Fermentation

作　　者：陈巧红 李敏 陈云霞 Chen Qiaohong;Li Min;Chen Yunxia(Institute of Applied Biology,Shenzhen Institute of Technology,Shenzhen 518116,China)

机构地区：[1]深圳技师学院应用生物学院,广东深圳518116

出　　处：《山东化工》2024年第17期109-112,共4页Shandong Chemical Industry

摘　　要：以包心芥菜为原料,探究和分析汕尾咸菜自然发酵条件下理化性质的动态变化。结果表明:发酵初始,微生物开始生长,营养物质被分解,菌群数量增加,总酸不断上升,pH值不断下降,亚硝酸盐含量出现峰值,达到(22.26±0.57)mg/kg。随着发酵时间的延长,食盐含量逐步稳定上升,食盐也会透入芥菜细胞并赋予咸味。微生物(乳酸菌、酵母菌等)数量不断增加并逐渐稳定,总酸的含量也上升至(0.61±0.02)g/100 g,而亚硝酸盐在乳酸菌产生的亚硝酸盐还原酶的作用下分解而不断下降。发酵后期,乳酸菌等受低pH值抑制,数量有所下降并趋于稳定,同时亚硝酸盐含量已下降至(1.45±0.05)mg/kg,低于市售泡菜,口感更佳。This experiment uses cabbage and mustard as raw materials to explore and analyze the dynamic changes in physicochemical and microbial factors under natural fermentation conditions.The results showed that at the beginning of fermentation,microorganisms began to grow,nutrients were decomposed,the number of bacterial communities increased,total acid continued to rise,pH continued to decrease,and nitrite content reached a peak of(22.26±0.57)mg/kg.As the fermentation time prolongs,the salt content gradually stabilizes and increases,and the salt will also penetrate the mustard cells and give it a salty taste.The number of microorganisms(lactic acid bacteria,yeast,etc.)continues to increase and gradually stabilizes.At this time,the total acid content also rises to(0.61±0.02)g/100 g,while nitrite is decomposed and continuously decreases under the action of nitrite reductase produced by lactic acid bacteria.In the later stage of fermentation,lactic acid bacteria are inhibited by low pH,and their quantity decreases and tends to stabilize.At the same time,the nitrite content has decreased to(1.45±0.05)mg/kg,far below the national limit standard.

关 键 词：包心芥菜 理化因子 微生物因子 亚硝酸盐 

分 类 号：TQ920.5[轻工技术与工程—发酵工程] TS2