| 人工接菌黄瓜发酵过程中的品质变化 |
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| 引用本文： | 李春,张毅,李明瞾,李琳琳,王丹娅.人工接菌黄瓜发酵过程中的品质变化[J].四川食品与发酵,2006,42(2):49-51. |
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| 作者姓名： | 李春 张毅 李明瞾 李琳琳 王丹娅 |
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| 作者单位： | 东北农业大学食品学院,哈尔滨,150030;东北农业大学食品学院,哈尔滨,150030;东北农业大学食品学院,哈尔滨,150030;东北农业大学食品学院,哈尔滨,150030;东北农业大学食品学院,哈尔滨,150030 |
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| 基金项目： | 东北大学校科研和校改项目 |
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| 摘 要： | 本文探讨人工接菌发酵黄瓜理化性质变化及微生物变化规律。结果表明。人工接菌黄瓜在发酵过程中。总酸度增高．总糖的含量随发酵时间延长而减少，亚硝峰出现较快，发酵后期大肠菌群敷降到很低；发酵黄瓜中VC损失小。
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| 关 键 词： | 黄瓜 人工接菌 品质变化 |
| 文章编号： | 1671-6892(2006)02-0049-0003 |
| 修稿时间： | 2006年3月14日 |
The Change of Quality on Cucumber by Inoculated During Fermentment |
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| LI Chun,ZHANG Yi,LI Ming-zhao,LI Lin-lin,WANG Dan-ya.The Change of Quality on Cucumber by Inoculated During Fermentment[J].Sichuan Food and Fermentation,2006,42(2):49-51. |
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| Authors: | LI Chun ZHANG Yi LI Ming-zhao LI Lin-lin WANG Dan-ya |
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| Abstract: | The change of physics and chemistry characteristic is discussed during the process of cucumber fermented by lactobacillus which come from natural fermentation. From this result we find out the total acidity rises and the content of carbohydrate fall at the same time. This kind of fermented cucumber contains less nitrite and the summit of nitrite appear quickly; The lactobacillus prevalent on microorganism in fermentation process, which inhibit common wild microorganism that may cause spoilage, at the end of fermentation process coliform is hardly alive; The Vc has slight reductions for the change is smaller . |
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| Keywords: | Cucumber inoculated quality change |
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