常用食品乳酸菌发酵蔬菜的研究

Study on lactic acid bacteria fermented vegetable

对Streptococcus lastic,Lactobacillus brevis,Lactobacillus casei等9种食品常用乳酸菌种进行发酵蔬菜研究,通过对发酵菜及汤汁中V_C、氨基酸、总酸、总糖、挥发酸、硝酸盐、亚硝酸盐等指标的测定,结合产品的感官评价,筛选出适合作为蔬菜发酵剂用的菌种Streptococcus lastic。从研究结果看,接种Streptococcus lastic菌种的发酵蔬菜既可以很好地降解发酵菜中亚硝酸盐的含量,又可与其他菌种制成复合发酵菌剂,用于发酵制品生产,且产品营养较丰富。

The fermentation of vegetables using 9 kinds of lactic acid bacteria such as Streptococcus lastic,Lactobacillus brevis,Lactobacillus casei etc. was studied. Based on the determination of several index including Vitamin C,amino acid,total sugar,total acid,volatile acid,nitrate,nitrite and sensory evaluation of products,Streptococcus lastic strains suitable for use as a vegetable starter was screened out. Results showed that fermentation of vegetable with Streptococcus lastic strain could efficiently degrade the nitrite in fermented vegetables. Streptococcus lastic can be made into composite fermentation bacteria with other bacteria for the production of fermented products with rich nutrition.