植物乳杆菌的筛选及其在泡菜中的应用

Screening of Lactobacillus plantarum and its application in making pickles

实验筛选了1株产酸较好的菌株,鉴定为植物乳杆菌(Laobacillusplantarum),将其应用在制作泡菜中,进行小批量自然发酵和人工发酵。结果表明,自然发酵的最佳周期为48h,人工接种发酵的最佳周期为36h。人工接种发酵从发酵周期、乳酸产量、感官评定等各方面都明显优于自然发酵,既适合家庭制作,又适于工业化大批量生产。

A strain with high yield of lactic acid was screened and identified as Lactobacillus plantarum in this paper. It was used in both natural fermentati on and manual fermentation of pickles in small batches, respectively. The result showed that optimum cycles of natural fermentation and manual fermentation were 48h and 36h, respectively. Manual fermentation was superior to natural fermenta tion based on fermentation time, lactic acid production and sensory evaluation. The manual fermentation is suitable not only for domestic production but also fo r large-scaled industrial production.