绵白糖对发酵白菜中微生物区系的影响

The effects of powdered sugar on the microorganism of fermenting cabbage

研究利用白菜为试验材料,以自然发酵做对照,研究了绵白糖的四种不同浓度:2%,4%,6%,8%下的四种菌的数量(肠杆菌,细菌,乳酸菌,真菌)在整个发酵过程中的变化,同时记录可滴定酸(乳酸),pH值,亚硝酸盐的变化。以上指标综合评价的结果表明:加糖发酵白菜可使pH下降加快,明显抑制有害菌的生长。而通过亚硝酸盐的变化及感官评价又可知,在白菜发酵中添加4%的绵白糖可以有效降低亚硝酸盐的含量,提高感官品质。

This research using the cabbage for the material and the natural fermentation of cabbage for controlled trials has studied the powdered sugar fourth kind of different densities： 2%, 4%, 6%, 8% four kind of fungi （intestinal tract fungus, bacterium, lactic acid fungus, fungus） in the entire fermentative process change, simultaneously the record may the titrate acid （lactic acid）, the pH value, the nitrite change. Above the quota synthesis appraisal result indicated that, sugar fermented cabbage can speed up reducing the pH value and inhibit the growth of the harmful bacteria significantly. With the comparison of the concentration of nitrite or the sensory, we can see that, adding 4% powdered sugar in the fermented cabbage can reduce the concentration of nitrite in the fermentation process and enhance the flavor of the fermented cabbage.