Lact.3和Lact.6两株选育菌种的发酵性能研究  

作　　者：林亲录[1] 谭兴和[1] 何煜波[1] 秦丹[1] 金阳海[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《食品科学》2003年第7期79-82,共4页Food Science

摘　　要：本文研究分析了我们课题组分离选育得到的Lact.3和Lact.6两株优良乳酸菌种的发酵产酸能力和对杂菌的抑制效果;并以当地种植的芥菜为原料,采用相同的生产工艺,对比了自然接种和人工接种该两株优良菌株这两种接种方法对产品质量的影响。结果表明:Lact.3和Lact.6产酸速度快,抑制杂菌能力强;自然接种的芥菜发酵时间长,产品中亚硝酸盐含量显著高于人工接种的芥菜发酵制品。This article dealt with the capability of lactic acid fermentation and inhibition to corruptive microbes by Lact.3 andLact.6, isolated in our lab. The effects of natural incubation and artifical incubation on native leaf mustard to produce fermentatedproducts by the same producing technique were compared. The results were that the Lact.3 and Lact.6 showed obvious lacticacid productivity and inhibition effect to corruptive microbes. Comparing the artifical incubation with the natural incubation ofLact.3 and Lact.6, in prolonged fermentation time, the results showed higher nitriate content by natural incubation in the finalfermentated leaf mustard products.

关 键 词：乳酸菌种 Lact.3 Lact.6 产酸能力 发酵性能 芥菜 接种 发酵制品 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程] TS255.3[轻工技术与工程—食品科学与工程]