发酵过程中蔬菜化学成分的变化研究

以来自于自然发酵蔬菜的三种乳酸菌为黄瓜发酵菌种,通过控制发酵过程的条件,探讨其理化性质变化及微生物变化规律。结果表明,黄瓜在纯菌接种恒温(38℃)发酵过程中,其pH值逐渐降低、总酸度增高,黄瓜中总糖的含量随发酵时间延长而减少,在发酵约70.5h后趋于稳定而达到发酵终点。该发酵过程黄瓜中亚硝酸盐含量少、亚硝峰出现较快(约70.5h左右),118.5h后已经下降到很低;在发酵过程中杂菌的生长繁殖被抑制,发酵后期大肠菌群数降的很低;发酵黄瓜中Vc损失小于30%。

The change of chemical composition of vegetable in fermentative process

The paper discusses the change of physics and chemistry characteristic and the rule of microorganism variety during the process of cucumber fermented by controlled condition and lactobacillus which come from natural fermentation. From this paper we can see during the process of produce, the pH show the trend of descend, the total acidity rises and the content of carbohydrate fall at the same time. 70.5h later, they are steady-going and the taste is best, attaining to the terminal point of ferment. This kind of fermented cucumber contains less nitrite the summit of nitrite appear quickly ( at about 70.5h ), descended to a very low point after 118.5h; The lactobacillus prevalent on microorganism in fermentation process, which inhibitory to the common wildness microorganism that may cause spoilage, at the end of fermentation process coliform hardly alive; The Vc has slight reductions for the change is smaller than 30%.