甘蓝泡菜发酵菌种的复配研究

研究了用于蔬菜发酵的3种天然优势乳酸菌菌株——短乳杆菌、干酪乳杆菌、植物乳杆菌单独或复配使用对发酵甘蓝品质的影响。甘蓝接种后,常温条件(约23℃)下发酵3d,监测pH值、总酸、亚硝酸含量、乳酸菌总数的变化情况及感官品质。结果表明短乳杆菌与植物乳杆菌按1∶1复配,总接种量为2%～3%,泡菜的发酵效果最好。当总接种量为2%时,发酵后泡菜的pH为3.35,总酸为0.74%,乳酸菌活菌数为8.93×10~7cfu/mL,感官品质最佳,评分值达到12.1/15,亚硝酸盐含量为14.2mg/kg。

Study on the Mixed Fermentation of Cabbage

This paper discusses fermentation of cabbage by 3 lactic acid bacteria: Lactobacillus brevis, Lactobacillus casei, Lactobacillus plantarum alone or combined at ambient temperature for 3 days. pH, titratable acidity(TA), content of nitrite, viable cell counts and sensory analysis were measured. It is found that pickles fermented by combined strains of L.b∶L.p=1∶1 with total inoculation about 2%～3% have the best qulity. With the above strains combination and 2% inoculation, the pH reached 3.35, TA reached 0.74%, viable cell counts was 8.93×10~7 cfu/mL, score of sensory analysis was 12.1/15, content of nitrite was 14.2 mg/kg after 3 days of fermentation.