摘要
单一或混合接种植物乳杆菌SD-7(Lactobacillus plantarum SD-7)、植物乳杆菌9sh(Lactobacillus plantarum9sh)和干酪乳杆菌L3(Lactobacillus casei L3)来发酵萝卜,对发酵过程中萝卜泡菜的硬度、感官品质、亚硝酸盐含量及p H值进行了分析。结果表明:接种乳酸菌发酵萝卜能明显降低萝卜中亚硝酸盐的含量,缩短发酵周期,其中混合接种SD-7+L3(1∶1)发酵萝卜所得泡菜的亚硝酸盐含量最低,感官品质最佳,硬度较好。
Three different lactobacillus strains including Lactobacillus plantarum SD-7, Lactobacillus plantarum 9sh, and Lac-tobacillus casei L3 were singly or mixedly inoculated into the pickled radish .The hardness , sensory quality , nitrite content , and pH-value of the pickled radish in the fermentation process were analyzed .The results showed that lactobacillus inoculation could ef-fectively reduce the content of nitrite in the pickled radish , and shorten the fermentation period .Among various lactobacillus inocu-lation treatments, the mixed SD-7 +L3 (1∶1) inoculation had the best fermentation effects , and the prepared pickled radish pos-sessed the lowest nitrite content , the best sensory quality , and better hardness .
出处
《江西农业学报》
CAS
2015年第2期88-90,94,共4页
Acta Agriculturae Jiangxi
基金
江苏省农业自主创新项目[SCX(13)3192]
关键词
发酵萝卜
乳酸菌
亚硝酸盐
感官品质
Pickled radish
Lactobacillus
Nitrite
Sensory quality