新疆酸白菜发酵的研究

通过对低温自然发酵中的酸白菜进行定期取样,分析了乳酸菌、大肠杆菌、酵母菌及细菌总数的变化,同时测定发酵过程中酸白菜酸度和脆度指标.结果表明,发酵初期人肠杆菌和杂菌为优势菌群,酸度为0.31%,脆度为10.06mJ;发酵中期乳酸菌成为优势菌群,其次为酵母菌,酸度为0.66%,脆度为15.01mJ;发酵末期大肠杆菌被抑制,乳酸菌和酵母菌减少,但乳酸菌仍然是优势菌群,酸度为1.27%,脆度为36.47mJ.酸度0.66%及脆度15.01mJ时,酸白菜口感风味最佳.

Fermentation of Xinjiang sauerkraut

The Xinjiang sauerkraut obtained by natural fermentation of Chinese cabbage under low temperature was sampled regularly.The changes of lactic acid bacteria,Escherichia coli,yeasts and total bacteria number were studied,as well as the acidity and crispness of sauerkraut.During initial fermentation,the dominant flora consisted of E.coli and other bacteria,and the acidity and crispness of sauerkraut were 0.31% and 10.06mJ respectively.At the middle stage of fermentation,lactic acid bacteria became predominant,...