| 榨菜叶酸菜发酵剂研究 |
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| 引用本文： | 黄业传,曾凡坤. 榨菜叶酸菜发酵剂研究[J]. 食品科技, 2004, 0(1): 57-59 |
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| 作者姓名： | 黄业传 曾凡坤 |
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| 作者单位： | 西南农业大学食品科学学院,重庆·400716 |
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| 摘 要： | 通过对蔬菜发酵中几种常见乳酸菌的发酵生理特点的研究,筛选出适合榨菜叶发酵酸菜的发酵剂,得出最优混合发酵剂为肠膜明串珠菌3%、短乳杆菌1%、植物乳杆菌1%,可生产出质地、风味俱佳,与自然发酵无明显差别的酸菜,但发酵时间从自然发酵的15d左右缩短为5d左右。
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| 关 键 词： | 榨菜叶 酸菜 发酵剂 |
| 文章编号： | 1005-9989(2004)01-0057-03 |
| 修稿时间： | 2003-08-22 |
The fermentation agent research of mustard left sauerkraut |
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| HUANG Ye-chuan ZENG Fan-kun. The fermentation agent research of mustard left sauerkraut[J]. Food Science and Technology, 2004, 0(1): 57-59 |
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| Authors: | HUANG Ye-chuan ZENG Fan-kun |
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| Abstract: | Physiological characteristics of several Lactic acid bacteria in vegetable fermentation were researched. Mustard leaf sauerkraut, fermented with 3% Leuconostoc mesenteroides, 1% Lactobacillus brevis and 1% Lactobacillus plantarum, have high quality and delicious taste, as good as it naturally fermented. Fermentation period can shorten from 15 days to 5 days. |
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| Keywords: | mustard left sauerkraut fermentation agent |
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