|
|||||
|
|
| 蔬菜腌渍发酵乳酸菌剂的研究 | |
| 引用本文： | 张庆芳,迟乃玉,孟宪军,薛景珍. 蔬菜腌渍发酵乳酸菌剂的研究[J]. 食品与发酵工业, 2004, 30(1): 13-16 |
| 作者姓名： | 张庆芳 迟乃玉 孟宪军 薛景珍 |
| 作者单位： | 1. 大连大学生命科学工作室,大连,116622;大连大学生物工程学院,大连,116622 2. 大连大学生物工程学院,大连,116622 3. 沈阳农业大学食品学院,沈阳,116622 |
| 摘 要： | 初筛出了适合生产发酵蔬菜的SⅠ 、LI、M5、M8、M4 五株乳酸菌 ,以不同组合发酵蔬菜 ,确定出最佳的发酵菌剂为 2株乳酸杆菌LⅠ 、M8和 2株乳酸球菌M5、SI 按 1∶1∶1∶1组合。在实验条件下 ,接种该发酵菌剂M5M8SILI( 1∶1∶1∶1 )的蔬菜 ,发酵速度快 ,生产出的酸白菜口感适合 (总酸为 0 83%) ,菜色正常 ,特别是在发酵期间未检测出亚硝酸盐 ,菜中也无亚硝酸盐残留。 |
| 关 键 词： | 蔬菜 乳酸发酵 亚硝酸盐 乳酸菌剂 |
| 修稿时间： | 2003-09-15 |
Lactic Acid Bacteria Agent for Vegetables Lactic Acid Fermentation |
|
| Zhang Qingfang , Chi Naiyu Meng Xianjun Xue Jingzhen. Lactic Acid Bacteria Agent for Vegetables Lactic Acid Fermentation[J]. Food and Fermentation Industries, 2004, 30(1): 13-16 | |
| Authors: | Zhang Qingfang Chi Naiyu Meng Xianjun Xue Jingzhen |
| Affiliation: | Zhang Qingfang 1,2 Chi Naiyu 2 Meng Xianjun 3 Xue Jingzhen 3 |
| Abstract: | Lactic acid bacteria S 1,L 1,M 5,M 8, M 4 were selected for production of fermented vegetables. Based on the fermentation results by different combination of these five bacteria, the best fermentation agent for vegetables was determined to be the 1∶1∶1∶1 association of lactobacillus L I, M 8 and lactococcus M 5, S I. It is seen that the Chinese cabbage fermented fast and no nitrite was found either in the fermentation process of in the final product. The fermented product tastes well(total acid is 0.83%) and has appealing color. |
| Keywords: | vegetables lactic acid fermentation nitrite lactic acid bacteria agent |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |