市场上发酵菜中乳酸菌数量的调查研究

Study on total number of lactic acid bacteria in fermented vegetables in market

乳酸菌(Lactic Acid Bacteria)是一类能发酵碳水化合物产生乳酸的细菌,它广泛应用于发酵食品中,是发酵蔬菜中的有益菌群。泡菜主要是由乳酸菌发酵形成的发酵蔬莱。试验研究了市售的20种发酵菜样品(白菜类、黄瓜类、萝卜类、辣椒类)中乳酸菌的数量多少,得出其与蔬菜种类、加工和包装方法的关系。不同类别中,黄瓜类的乳酸菌较多,萝卜类的乳酸菌较少;同一类别中,散装的较袋装的乳酸菌多。

Lactic acid bacteria is a kind of bacteria that can produce lactic acid using carbohydrates, which is widely used in fermented foods and is a beneficial flora in fermented vegetables. Pickled vegetables are mainly fermented by lactic acid bacteria. On the view of safety, number of lactic acid bacteria and its correlation to types of vegetables, methods of processing and package of 20 kinds of fermented vegetables （including cabbage, cucumber category, radish, pepper） were studied. The results showed that cucumbers had more lactic acid bacteria and radish had less lactic acid bacteria than other vegetables. For same raw vegetable, lactic acid bacteria in bulked products was more than that of in packed products.