食品工业科技2012，Vol.33Issue(8)：236-238,3.
直投式发酵剂生产四川泡菜的研究
Study on Sichuan pickle fermented by DVS starter
摘要
Abstract
By means of comparing the dynamic change process of nitrite content, bacterial populations and sensory between the lactic acid bacteria starter fermentation and natural fermentation of Sichuan pickles,the study focused on the quantities of starter and salt when fermented by lactic acid bacteria starter.The results showed that the optimal salt amount,inoculums volume and fermented temperature were respectively 4% ,0.04% and 25℃. Under the optimal conditions,fermentation period was shortened to 7d and the products tasted well.The nitrite content of product made by direct-to- vat cultures was significantly lower than that of natural fermentation, whose concentration was only 2.11μg/mL.Meanwhile,the content of lactic acid bacteria increased significantly compared to the control,and the bacterial populations of Leuconostoc mesenteroides and Lactobaclllus planetarium attained to 6.42 × 10^7 cfu/mL and 3.13 × 10^7 cfu/mL.关键词
四川泡菜/乳酸菌/直投式发酵剂/亚硝酸盐Key words
Sichuan dickies/lactic acid bacteria/direct-to-vat starter: nitrite分类
轻工纺织引用本文复制引用
寿禹亮,刘丽波,李艾黎,刘光宇..直投式发酵剂生产四川泡菜的研究[J].食品工业科技,2012,33(8):236-238,3.基金项目
东北农业大学开放性实验研究课题. （）
