乳酸菌制剂发酵泡菜品质及安全性研究

Study on the Quality and Safety of Pickle Fermented by Lactobacillus Preparation

以萝卜为主要原料,采用乳酸菌制剂发酵和自然发酵两种不同发酵方式腌制泡菜,对比研究两种不同发酵方式下影响泡菜品质及安全性的相关理化指标的动态变化。结果表明乳酸菌制剂发酵与自然发酵相比:泡菜卤后期pH低、总酸含量高,泡菜中后期总糖含量高、质构性优、亚硝酸盐含量低,即乳酸菌制剂发酵泡菜品质更好、安全性更高。

Carrots are used as the main material to preserve pickles with two different fermentational methods,lactobacillus preparation fermentation and natural fermentation.The physicochemical dynamics related with pickles＇ quality and safety is studied in the two fermentation processings comparatively.The results show that pickle-brine＇s pH is lower and total acid content is higher in late stage;pickles＇ total sugar content is higher,texture is more optimal and nitrite content is lower in lactobacillus preparation fermentation compared with natural fermentation.Lactobacillus preparation fermentation is better in quality and safety.