摘要
以芹菜为原料,研究了在接种不同乳酸菌株及菌株配比条件下,泡菜发酵过程中亚硝酸盐含量的动态变化。根据动态变化确定最优接种发酵剂。结果表明:肠膜明串珠菌和短乳杆菌组合优于单菌及其他混菌组合,两者配比为1︰3时最佳。采用正交试验进行优化,得到发酵最佳工艺条件为:接种量1%,糖浓度1%,温度35℃,发酵时间72 h。
Dynamic changes of nitrite content in celery pickle were studied under different lactic acid bacterias、bacteria ratio.Optimal fermentation strain was determined through the dynamic changes.The results showed that the multi-strain fermentation of Lm and Lb was better than single strain and other multi-strain fermentation,and the ratio of Lm︰Lb=1︰3 was the best.The optimal processing conditions were as follow by orthogonal test： inoculum size 1%,sugar 1% and fermentation at 35 ℃ for 72 h.
出处
《食品工业》
北大核心
2011年第11期71-73,共3页
The Food Industry
关键词
泡芹菜
乳酸菌
亚硝酸盐
最佳工艺
pickling celery
lactic acid bacteria
nitrite
optimal processing
