江西农业学报Issue(2)：88-90,94,4.
接种乳酸菌对发酵萝卜品质及亚硝酸盐含量的影响
Effects of Different Lactobacillus Strains Inoculation on Nitrite Content and Sensory Quality of Pickled Radish
摘要
Abstract
Three different lactobacillus strains including Lactobacillus plantarum SD-7, Lactobacillus plantarum 9sh, and Lac-tobacillus casei L3 were singly or mixedly inoculated into the pickled radish .The hardness , sensory quality , nitrite content , and pH-value of the pickled radish in the fermentation process were analyzed .The results showed that lactobacillus inoculation could ef-fectively reduce the content of nitrite in the pickled radish , and shorten the fermentation period .Among various lactobacillus inocu-lation treatments, the mixed SD-7 +L3 (1∶1) inoculation had the best fermentation effects , and the prepared pickled radish pos-sessed the lowest nitrite content , the best sensory quality , and better hardness .关键词
发酵萝卜/乳酸菌/亚硝酸盐/感官品质Key words
Pickled radish/Lactobacillus/Nitrite/Sensory quality分类
轻工纺织引用本文复制引用
李清,王英,刘小莉,周剑忠,董明盛..接种乳酸菌对发酵萝卜品质及亚硝酸盐含量的影响[J].江西农业学报,2015,(2):88-90,94,4.基金项目
江苏省农业自主创新项目［SCX（13）3192］。 （）
