人工接种副干酪乳杆菌生产L-乳酸酸菜条件的研究

Study on the Conditions for Producing L-Lactic Acid Fermented Vegetables by Artificial Inoculation of Lactobacillus paracasei

试验以副干酪乳杆菌(Lactobacillus paracasei)为生产菌种,纯种发酵生产含有L-乳酸的酸菜。并对酸菜发酵条件进行研究,其结果为最佳发酵温度32℃,食盐浓度2%,接菌量5%,初始水温40℃,发酵时间12d,此发酵条件生产的酸菜成品中L-乳酸的含量为31.35mg/L,Vc含量为16.58mg/100g,Vc含量相比原料白菜下降较少,原料白菜Vc含量为19.24mg/100g。

Lactobacillus paraccasei is used as the production strain,and the fermented vegetables containing L-lactic acid is produced by pure fermentation,and the fermentation conditions of fermented vegetables are researched.The results show that the optimal fermentation temperature is 32℃,the salt concentration is 2%,the inoculation amount is 5%,the initial water temperature is 40℃,the fermentation time is 12 days.Under such fermentation conditions,the L-lactic acid content of fermented vegetables product is 31.35 mg/L,the Vc content is 16.58 mg/100 g.The Vc content of fermented vegetables is decreased less than that of the raw material Chinese cabbage,the Vc content of raw material Chinese cabbage is 19.24 mg/100 g.