不同浓度的食盐 蒜对泡菜发酵中各种微生物的影响

Different Concentrations of Salt,Garlic Kimchi Fermentation of the Effects of Various Micro-organisms

以白菜为原料发酵制作泡菜,通过稀释涂平板法培养菌落,利用统计计数法得到在盐水(质量浓度分别为18.67g/L,28.00g/L,37.33g/L)、蒜(加蒜量分别为23.33g/L,37.33g/L)发酵过程中的细菌总数、乳酸菌、肠杆菌数量变化,并测定溶液pH值及亚硝酸盐含量等相关指标。结果表明,随着食盐浓度的升高,各种微生物数目均减少;加入蒜试样的微生物数目也减少,适量的蒜对乳酸菌的抑制作用不大,其中加入23.33g/L蒜的泡菜水中乳酸菌含量较多,肠杆菌含量少,亚硝酸盐含量较少,故添加23.33g/L蒜的泡菜适合发酵。

Chinese cabbage as raw material for fermentation, through dilution colony coated culture plate, using statistical counting method has been in the 18.67 g/L salt, 28.00 g/Lsah, 37.33 g/Lsah, 23.33 g/L garlic, 37.33 g/Lgarlic of bacterial fermentation process. The total number of lactic acid bacteria, the number of changes in Enterobacteriaceae. And determination of solution pH values and nitrite content and other related indicators. The results showed that with increased salt concentration reduced the number of various micro-organisms; adding garlic to reduce the number of micro-organisms, the right amount of garlic is not the inhibitory effect of lactic acid bacteria. Garlic added to 23.33 g/L higher content of lactic acid bacteria, Enterobacteriaceae less content, less nitrite content, the 23.33 g/L garlic for fermentation of kimchi.