不同发酵方式泡菜理化指标及微生物数量变化的研究

以萝卜为主要原料采用自然发酵、乳酸菌制剂发酵、老坛水发酵三种不同发酵方式腌制泡菜,对比研究三种不同发酵方式泡菜、泡菜卤相关理化指标和微生物数量的动态变化.结果表明乳酸菌制剂发酵与其他两种发酵方式相比:泡菜卤后期pH低、总酸含量高,泡菜中后期总糖含量高、质构性优,泡菜卤中后期总菌数相对较低、乳酸菌数量明显增高、大肠菌群数明显降低,乳酸菌制剂发酵泡菜更具有优势性.

Study the pickles' physicochemical and microbial changes in different fermentational methods

Using carrots as the main material to preserve pickles in three different fermentational methods,such as natural fermentation,lactobacillus preparation fermentation and the old altar lactobacillus fermentation.Study the physicochemical and microbial dynamics related with pickles and pickle-brine in the three fermentation processings comparatively.The results showed that pickle-brine's pH is lower and total acid content is higher in late stage;pickles' total sugar content is higher and texture is optimumer,p...