蔬菜发酵机理探讨

Study on fermentation mechanism of vegetable

以韭菜为原料,通过不同加糖量、温度、加盐量和菌种量对韭菜的发酵条件进行了研究。结果表明,糖是发酵的基础物质,正常的发酵条件为温度25℃,糖3%,盐6%。

Using Chinese chive as a raw material, the sugar content, fermentation temperature, salt content and inoculation amount were studied for the fermentation of Chinese chive. The result showed that sugar was the substrate for fermentation. The normal fermentation was carfled out at 25℃ with 3% sugar and 6% salt.