直投式乳酸菌剂发酵泡菜的研究现状及展望

The Research Situation and the Outlook of Pickle Fermentation Using DVS(Direct Vat Set) Lactobacillus

简要介绍了泡菜的历史沿革和发展现状,对乳酸菌及其发酵形式、泡菜的乳酸发酵过程给予了一定的介绍。通过比较自然发酵泡菜和直投式乳酸菌发酵泡菜在发酵周期、盐分、益生菌数量、亚硝酸盐含量等十个方面的指标,对比分析了两法的优缺点,提出为满足标准化、规模化和工业化生产应大力推广使用直投式乳酸菌剂发酵泡菜。之后概述了现有从自然发酵泡菜汁中分离纯化乳酸菌的研究方法,并对直投式乳酸菌的未来发展进行了展望。

Give a brief introduction of the history and development trend of pickle, the fundamental information about lactohacillus, the type of its fermentation, as well as the relationship between them. Compared the traditional natural fermentation of pickle with DVS （Direct Vat Set） lactobacillus fermentation on ten indexes, such as incubation period, salinity content, the number of probiotics and the nitrate content, etc. Compare and analyze and advantages and disadvantages between the two methods, conclude the DVS should be put into industrialization based on the demerit of traditional Sichuan pickle. Review the current technologies about separating lactobacillus from the liquid of natural fermented pickle, and discuss the development of DVS＇s application.