纯种乳酸菌发酵竹笋技术

The Technology of Fermented Bamboo Shoot with Pure Lactic Acid Bacteria

通过阐述新鲜竹笋在低盐(Na Cl含量6%左右)条件下添加纯种乳酸菌进行发酵制成酸笋的工艺技术,介绍该技术处理的酸笋在低温状态下能够长期储存,适合于后期产品的常年生产。结果表明,采用纯种乳酸菌发酵竹笋,能够克服自然发酵所带来的原始、粗放、易腐烂及不适应于工业化生产的弊端,为竹笋的深加工提供一条可行的途径。

The study described the technology of making fresh bamboo into fermented bamboo shoot by adding pure lactic acid bacteria in low salt（Na Cl content was about 6%） conditions. The fermented bamboo shoot treated with the technology can be preserve for a longtime at low temperature and suitable for the production. The technology could overcome the drawbacks of natural fermentation,such as primitive,extensive,perishable,not suitable for industrial production,which could verify a feasible path for deep processing of bamboo shoot.