发酵条件对泡菜发酵过程中微生物菌系的影响

The Effects of Fermentation Conditions on the Microorganisms Growthin Pickle during Natural Fermentation

研究了初始食盐浓度、发酵温度、花椒和碘对自然发酵泡菜液中微生物菌系的影响。研究表明,在较高温度下发酵,不利于乳酸菌形成生长优势;在较低温度下发酵,6 %的盐浓度比8%的盐浓度能更好地促进乳酸菌的生长;花椒和碘可使参与发酵的主要菌群乳酸菌和酵母菌加快生长和繁殖。

This essay studied the effects of initial concentrations of salt, fermentation temperature, zanthoxylum, iodine on the microorganism growth in pickle juice. The result shows that the amount of lactobacillus in the microorganism isn't dominant when fermenting at higher temperature; pickle juice with 6% salt accelerate the growth of lactobacillus better than it does with 8% salt at lower temperature; zanthoxylum and iodine can accelerate the growth of lactobacillus, yeast, respectively.