发酵蔬菜食品的腐败及预防

Prevention and Control of Spoilage of Fermented Vegetable Products

引起发酵蔬菜食品腐败的微生物主要是酵母、霉菌和某些乳酸菌,生产上可通过降低pH和发酵过程产生的有机酸来控制,也可通过采用添加有机酸和巴氏灭菌的方法来解决。发酵蔬菜的非生物腐败问题通常由酶或非酶的作用引起,通过采用高盐浓度或者添加CaCl2的方法,可以有效解决由酶或者非酶的作用引起的发酵蔬菜的非生物腐败问题。

The microorganism that may make spoilage of fermented vegetable products mainly are yeast, moulds and some lactic acid bacteria. In production, spoilage can be controlled by lowing pH value and the organic acid generated during the fermentation process. Besides, organic acid addition and pasteurization treatments can be determined to prevent spoilage and ensure safety. The non-mi- crobial spoilage can result from enzymatic or non-enzymatic activities, the use of high concentrations of NaCI or CaC12 can solve the non-microbial spoilage problem of fermented vegetables.