植酸对白菜乳酸发酵过程中微生物生长代谢及亚硝酸盐积累影响初探

Influence of phytic acid on the lactic acid fermentation and contents of nitrite in Chinese cabbage

白菜乳酸发酵过程中添加不同浓度的植酸 ,研究其对发酵过程中细菌总数、pH值、亚硝酸盐含量变化的影响。结果表明 ,添加植酸对酸及上述三个指标影响明显。

Phytic acid was added into Chinese cabbage while it was fermented. The result showed that PA could significantly increase the amount of bacteria,inhibit the producing of nitrite,lower pH value.The conclusion was apparent that adding phytic acid could improve the quality of vegetable lactic acid fermentation production.