乳酸菌在腌制酸菜中最适发酵条件的研究  

Study on the optimal fermentation condition of Lactobacillus in the salt pickled Chinese cabbage

作　　者：曹方[1] 何连芳[1] 刘茵[1] 

机构地区：[1]大连轻工业学院食品科学与生物工程学院,辽宁大连116034

出　　处：《中国调味品》2003年第6期26-29,34,共5页China Condiment

摘　　要：通过从酸菜汁中分离选育出的二株植物乳杆菌和短乳杆菌的发酵条件的研究,利用液体深层发酵,得出了在大白菜发酵中的最适发酵条件。发酵温度为35℃,NaCl含量1%至2%,接种量为4%,生渍工艺、发酵成熟时间为48h,乳酸含量为1.25g/mL,生渍加0.5%的蔗糖,成熟时间则为36h,乳酸含量1.4g/mL。对照自然发酵成熟时间需要72h以上,乳酸含量0.8%。接菌发酵产品色泽、口味优于自然发酵。Two strains, Lactobacillus plantarum and Brevibacterium lactis,were isolated from the pickled Chinese cabbage. Through submerged fermentation, the optimal fermentation condition of the Chinese cabbage were obtained,which involved 35℃ fennentation temperature, 1% - 2% NaCl content in fermentation liquid and 4% inoculum.The fermentation duration and lactic content were 48h and 1.25% for the Chinese cabbage non - boiled,36h and 1.4% for the Chinese cabbage non - boiled when 0.5% sucrose was added in the fermentation liquid at initial fennentation time,and 72h and 0.8% for the control fermentation under natural condition, respectively. Both color and flavor of the Chinese cabbage fermented with inoculum is obviously better than the product fermented under natural condition.

关 键 词：植物乳杆菌 接菌发酵 发酵条件 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]