摘要
从实验室自制的泡菜中分离出乳酸菌菌株,并以该菌株为纯发酵剂,白菜为原料,进行人工发酵制作白菜泡菜,并对其发酵过程中主要成分变化进行监测。结果表明：加碘、加花椒的方法有利于产酸;盐浓度对还原糖含量的变化有一定影响;白菜中VC含量随发酵过程的进行而下降;整个发酵过程中泡白莱中亚硝酸盐的含量随发酵时间在一定范围内波动,且含量很低。
This experiment mainly studied the relations of the pH value,the total acid content and the fermentation time during the sauerkraut fermentative process.The changes of reducing sugar,VC content and the nitrous acid salt content were also studied during the fermentative process.
出处
《食品研究与开发》
CAS
北大核心
2010年第8期4-7,共4页
Food Research and Development
关键词
泡菜
乳酸菌
发酵
sauerkraut
Lactobacillus
fermentation
