乳酸菌发酵对富源酸菜品质及安全性的影响

采用液态发酵方式,比较乳酸菌发酵和自然发酵的富源酸菜在整个贮藏过程中不同时段的感官、理化指标和微生物变化的规律,评价两种发酵方式对富源酸菜品质及安全性的影响。试验结果表明:与自然发酵相比,乳酸菌发酵的富源酸菜感官品质更优;亚硝酸盐含量较低且亚硝峰值出现得较早、pH值较低、总酸含量较高;乳酸菌活菌数量更多,菌落总数、霉菌和酵母菌数量都较少;大肠杆菌未检出。说明乳酸菌发酵制作的富源酸菜在品质及安全性方面都优于自然发酵的富源酸菜。

Effect of lactic acid bacteria fermentation on quality and safety of Fuyuan sauerkraut

In this study, liquid fermentation method was used to evaluate the effect of two fermentation methods on the quality and safety of Fuyuan sauerkraut by comparing the sensory, physical and chemical indicators and microbial changes of Fuyuan sauerkraut with lactic acid bacteria fermentation and natural fermentation in different periods during the whole storage process. The results showed that compared with natural fermentation, the sensory quality of Fuyuan sauerkraut fermented by lactic acid bacteria was better; the nitrite content was lower and the nitrous peak value appeared earlier, the pH value was lower, and the total acid content was higher; the number of live bacteria in lactic acid bacteria was more, the total number of colonies, molds and yeasts were less; Escherichia coli was not detected. The results of this study showed that the quality and safety of Fuyuan sauerkraut produced by lactic acid bacteria fermentation were better than that of Fuyuan sauerkraut produced by natural fermentation.