食品与机械2017，Vol.33Issue(6)：201-206,6.DOI:10.13652/j.issn.1003-5788.2017.06.040
直投式发酵辣椒复合菌剂的制备
Preparation of complex microbial inoculants of fermented chilli's Direct Vat Set (DVS)
摘要
Abstract
For developing complex microbial inoculants of fermented chilli and improving production efficiency of fermented industry, the ability of produce acid, acid fastness, salt tolerance and safety of bacterial strains which were separated and identified from natural fermented chilli were determined.And Lactobacillus plantarum, Lactococcus lactis, Bacillus subtilis were chosen to be alternatives for complex microbial inoculants.The best formula, obtained by experiment of inoculating ratios and majorization of ferment's condition, were: the proportion of volume of Lactobacillus plantarum∶Lactococcus lactis∶Bacillus subtilis=1∶4∶1, the quantity of inoculation 6%, the time of fermentation 66 h, the concentration of salt 4%.It was showed that the inoculating ratio had significant influence on the production of acid content of complex microbial inoculants among the four factors.Under this condition, the fermented chilli's yield of acid was 0.77%, and sensory evaluation score was 17.525.关键词
发酵辣椒/直投式/复合菌剂/发酵能力Key words
fermented chilli/DVS complex microbial inoculants/combination of microbial strain/ability of ferment引用本文复制引用
沈畅萱,王修俊,朱隆绘,黄珊,刘佳慧,尹爽,田多..直投式发酵辣椒复合菌剂的制备[J].食品与机械,2017,33(6):201-206,6.基金项目
贵州省农业攻关项目(编号:黔科合NY字[2012]3018号) （编号:黔科合NY字[2012]3018号）
贵州省农业攻关项目(编号:黔科合NY字[2015]3025-1号) （编号:黔科合NY字[2015]3025-1号）
