人工接种乳酸菌对泡菜感官品质和亚硝酸盐含量的影响OA北大核心CSCDCSTPCD
Effect of lactic acid bacteria inoculated on sensory quality and nitrite concentration of pickles
研究了不同的乳酸菌菌种、添加比例、添加量和加糖量对泡菜pH和亚硝酸盐含量的动态变化。通过单因素研究和优化实验,确定了乳酸菌菌种、添加比例、添加总量和加糖量。结果表明,植物乳杆菌和干酪乳杆菌混合发酵泡菜,添加比例为2∶1时,泡菜的发酵时间明显缩短,泡菜的色、香、味较好,亚硝酸盐含量显著降低。
The study aimed to analyze the change of pH and nitrite concentration during the fermentation of pickles with different strains,proportion and amount of Lactobacillus and different amount of sugar.Through single factor and optimal experiments,type,proportion and amount of strains was determined.The results showed that the proportion of L.plantarum and L.casei was 2∶1,the fermentation cycle of pickles was shortened,pickle had better sensory state,nitrite conc…查看全部>>
袁亚;池金颖;黄丹丹;赵山山;张秋香;陈卫
江南大学食品学院,江苏无锡214122江南大学食品学院,江苏无锡214122江南大学食品学院,江苏无锡214122江南大学食品学院,江苏无锡214122江南大学食品学院,江苏无锡214122江南大学食品学院,江苏无锡214122
轻工纺织
乳酸菌泡菜感官品质亚硝酸盐
lactic acid bacteriapicklessensory qualitynitrite
《食品工业科技》 2012 (7)
冷冻干燥胁迫条件下乳酸菌细胞生理分析及抗胁迫策略研究
119-122,126,5
国家自然科学基金（30871952,20836003）中央高校基本科研业务费专项资金（JUSRP31103）
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