| 乳酸菌对青菜腌制中亚硝酸盐影响的研究 |
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| 引用本文： | 周俊良,俞露.乳酸菌对青菜腌制中亚硝酸盐影响的研究[J].食品科技,2010(2). |
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| 作者姓名： | 周俊良 俞露 |
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| 作者单位： | 贵州省果树研究所;贵州大学化工学院; |
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| 摘 要： | 试验以青菜为原料,研究青菜自然发酵和人工接种发酵对品质及亚硝酸盐含量的影响。结果表明:人工接种发酵不但发酵速度快,亚硝酸含量低,而且亚硝酸盐高峰来得早,峰值低。
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| 关 键 词： | 人工接种 腌渍菜 发酵 亚硝酸盐 |
Reserch on the effects of lactic acid bacteria to nitrite |
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| ZHOU Jun-liang,YU Lu.Reserch on the effects of lactic acid bacteria to nitrite[J].Food Science and Technology,2010(2). |
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| Authors: | ZHOU Jun-liang YU Lu |
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| Affiliation: | ZHOU Jun-liang1,YU Lu2 (1.Guizhou Fruit Institute,Duyun 550100,2.College of Life Science,Guizhou University,Guiyang 550025) |
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| Abstract: | This experimentation take vegetables as raw materials, to research the effect of natural fermentation and inoculated fermentation on experimentation quality and the content of nitrite. The results showed that: inoculated fermentation not only has the faster fermentation speed and the lower nitrite, but also has the nitrite peak come earlier, and its numerical value is low. |
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| Keywords: | inoculated fermentation pickled vegetables fermentation nitrite |
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