发酵萝卜中亚硝酸盐含量影响因素分析

为了加速亚硝酸盐的降解,控制其在发酵萝卜中的含量,对发酵萝卜工艺进行了研究。首先对乳酸菌菌株进行单菌株和复合菌株发酵,筛选出复合菌剂配比为乳杆菌属(LP)∶肠膜明串珠菌属(LM)为1∶2这一菌株组合作为复合发酵菌剂,在此基础上,通过对蔗糖添加量、食盐添加量、复合菌株接种量、发酵时间和发酵温度进行单因素和正交试验,得出亚硝酸盐降解的最优发酵工艺为:蔗糖添加量0.5%、食盐添加量4%、接种量4%、发酵时间72h、发酵温度28℃。在此亚硝酸盐降解工艺条件下,发酵萝卜中亚硝酸盐含量为0.255mg/kg,不仅缩短了发酵周期,而且加速了亚硝酸盐的降解,降低了其在发酵萝卜中的含量。

Study on the Factors Affecting Nitrite Content in Fermented Radish

In order to accelerate the degradation of nitrite and control its content in fermented radish,the fermentation process of fermented radish is studied.Firstly,the single strain and mixed strains fermentation of lactic acid bacteria is carried out.Finally,select the ratio of composite agent of Lactobacillus plantarum(LP)∶Leuconostoc mesenteroides(LM)with 1∶2 as the compound fermentation bacteria agent,on this basis,the single factor and orthogonal experiments on the additive amount of sucrose,the additive amount of salt,the inoculation amount of mixed strains,the fermentation time and the fermentation temperature is carried out,the optimal fermentation process of nitrite degradation is obtained:the additive amount of sucrose is 0.5%,the additive amount of salt is 4%,the inoculation amount is 4%,the fermentation time is 72 h,the fermentation temperature is 28℃.Under the conditions of nitrite degradation process,the nitrite content is 0.255 mg/kg,which not only shortens the fermentation cycle,but also accelerates the degradation of nitrite and reduces its content in fermented radish.