| 西北酸菜高效复合发酵菌种的筛选 |
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| 引用本文： | 孟宪刚,唐 璎.西北酸菜高效复合发酵菌种的筛选[J].食品科学,2011,32(11):222-227. |
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| 作者姓名： | 孟宪刚 唐 璎 |
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| 作者单位： | 兰州交通大学化学与生物工程学院 |
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| 基金项目： | 2009 年甘肃省农业生物技术专项基金项目(GN SW2009 － 11)；兰州交通大学青蓝人才资助项目(QL0515A) |
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| 摘 要： | 从西北酸菜中分离出53株菌株，对其进行单因素接种发酵、分子鉴定、生理生化、适温与低温产酸速度、降解亚硝酸盐能力测定后，筛选出在产酸速度快的AC-5、醇香味适中的Y7、降解亚硝酸达78.17%的L5、发酵风味接受度最高的L8这4种菌株，为西北酸菜提供高效发酵菌株。
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| 关 键 词： | 西北酸菜 直投式发酵剂（DVS） 复合菌剂 分离鉴定 发酵性能 亚硝酸盐 |
Screening of Composite Fermentation Strains for Pickled Vegetable Commercialized in Northwest China |
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| MENG Xian-gang,TANG Ying.Screening of Composite Fermentation Strains for Pickled Vegetable Commercialized in Northwest China[J].Food Science,2011,32(11):222-227. |
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| Authors: | MENG Xian-gang TANG Ying |
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| Affiliation: | School of Chemical and Biological Engineering, Lanzhou Jiaotong University, Lanzhou 730070, China |
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| Abstract: | Totally 53 strains were separated from fermented pickled vegetable commercialized in northwest China. Four excellent strains such as AC-5 with high acid-producing rate, Y7 with moderate mellow taste, L5 with 78.17% nitrite-degrading capacity and L8 with the highest acceptability for fermentation flavor were screened out by single strain fermentation, molecular identification, physiological and biochemical tests, acid production and nitrite degradation. These strains can provide highly effective fermentation for northwest pickled vegetable. |
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| Keywords: | pickled vegetable directed vat set (DVS) composite bacterium agent isolation and identification fermentation performance nitrite |
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