乳酸菌发酵剂制备白萝卜泡菜的研究

以乳酸杆菌发酵剂进行白萝卜泡菜的制备。利用植物乳杆菌B4、弯曲乳杆菌A8制备发酵剂并进行纯种发酵、半自然发酵萝卜泡菜,与自然发酵的萝卜泡菜的感观指标、活菌总数、乳酸含量、亚硝酸盐含量、发酵周期等指标进行比较。结果表明,采用直投式发酵剂B4、A8可明显提高发酵2d时泡菜汁中的活菌数量,且纯种发酵比自然发酵高出100倍以上;提高泡菜中乳酸含量;降低亚硝酸盐含量低于0.2mg/kg;缩短发酵周期至3d,且对泡菜的感观指标无明显影响。同时表明亚硝酸盐峰值与泡菜中活菌总数有一定的联系。

Pickling radish by the starter of Lactobacillus spp

Pickling radish was produced by direct vat set starter of Lactobacillus spp.. The effects of the starter of L. plantarum B4, or L. curvatus A8, or original microbes from the radish (the control group) on the sensory evaluation, total viable count (TVC), the level of lactic acid and nitrite, and fermentation period of pickling radish was researched. The results showed that the radish pickled by the starter of L. plantarum B4 or L. curvatus A8 was more TVC, over 100 times, higher of lactic acid, lower of nitrite to 0.2mg/kg than that of the control group for two days, and short the fermentation period to three days. And there was no different in sensory evaluation. Moreover, the nitrite count was positive correlation to TVC.