直投式发酵剂生产四川泡菜的研究

通过分析接入乳酸菌直投式发酵剂和自然发酵四川泡菜发酵过程中亚硝酸盐含量、乳酸菌菌数和产品品质的动态变化,确定直投式菌剂发酵泡菜时的菌粉添加量和食盐用量。结果表明:添加4%食盐,接入0.04%直投式发酵剂,室温25℃,发酵7d后制得的泡菜酸甜适口,色泽好。添加到直投式发酵剂终产品中的亚硝酸盐含量显著低于自然发酵组,仅为2.11μg/mL,且其乳酸菌菌数远高于自然发酵组,肠膜明串珠菌和植物乳杆菌菌数分别达到6.42×107cfu/mL和3.13×107cfu/mL。

Study on Sichuan pickle fermented by DVS starter

By means of comparing the dynamic change process of nitrite content,bacterial populations and sensory between the lactic acid bacteria starter fermentation and natural fermentation of Sichuan pickles,the study focused on the quantities of starter and salt when fermented by lactic acid bacteria starter.The results showed that the optimal salt amount,inoculums volume and fermented temperature were respectively 4%,0.04% and 25℃.Under the optimal conditions,fermentation period was shortened to 7d and the products tasted well.The nitrite content of product made by direct-to-vat cultures was significantly lower than that of natural fermentation,whose concentration was only 2.11μg/mL.Meanwhile,the content of lactic acid bacteria increased significantly compared to the control,and the bacterial populations of Leuconostoc mesenteroides and Lactobaclllus planetarium attained to 6.42×107cfu/mL and 3.13×107cfu/mL.