自然发酵和接种发酵方法对白菜品质的影响

Effects of spontaneous fermentation and inoculated fermentation on fermentated cabbage quality

以自然发酵和人工接种发酵(Lactobacillus pentosus和Leuconostoc.mesenteroides为发酵剂)加工的白菜为材料,对比了两种加工白菜亚硝酸盐含量随时间的变化以及有益微生物(乳酸菌)和有害微生物数量的变化,并对其制品做了感观分析。结果得出人工接种发酵白菜中亚硝酸盐含量在发酵整个过程均比自然发酵的低,且未出现自然发酵白菜初期出现的"亚硝峰";人工接种发酵白菜中肠杆菌及乳酸菌之外的需氧嗜温菌的数量较自然发酵的少;乳酸菌数量较自然发酵的多;人工接种发酵白菜感官分析优于自然发酵。说明人工接种发酵白菜的品质优于自然发酵加工的制品。

The variational rules of the time-dependent nitrite concentration were measured on the spontaneous and inoculation fermentated （with Leuconostoc.mesenteroides and Lactobacillus pentosus as fermentation agent） cabbages. Numbers of lactic acid bacteria and maleficence microbe were measured . At the same time, sensory evaluations of these cabbages were carried out. It was found that the maximum nitrite concentration of the inoculation fermented cabbage （nitrite peak was not found） was lower than that of the spontaneous fermented cabbage. Numbers of mesophilic aerobic bacteria which could produce the nitrite peak in the inoculation fermented cabbage were fewer than numbers of those in the spontaneous fermentation cabbage. The numbers of lactic acid bacteria and concentrations of lactic acid in the former were more than those in the latter. The sensory grade of the pure inoculation fermentation was higher than that of the spontaneous fermentation. As a result, it show that the quality of the former is better than that of the latter.