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| 乳酸菌对泡菜发酵过程中亚硝酸盐含量变化及泡菜品质的影响研究 | |
| 引用本文： | 周光燕,张小平,钟凯,孙桂丹.乳酸菌对泡菜发酵过程中亚硝酸盐含量变化及泡菜品质的影响研究[J].西南农业学报,2006,19(2):290-293. |
| 作者姓名： | 周光燕 张小平 钟凯 孙桂丹 |
| 作者单位： | 1. 四川农业大学资环学院,四川,雅安,625014 2. 四川农业大学生命理学院,四川,雅安,625014 3. 芬兰赫尔辛基大学应用化学与微生物系,赫尔辛基,00014 |
| 基金项目： | 四川农业大学与芬兰赫尔辛基大学合作项目 |
| 摘 要： | 将棒状乳杆菌棒状亚种(L.coryniformis)、短乳杆菌(L.brevis)、布氏乳杆菌(L.buchneri)、干酪乳杆菌干酪亚种(L.caseisubsp.Casei)、植物乳杆菌(L.plantarun)五种乳酸菌分别接种于泡菜中作为优势菌和传统的自然发酵泡菜方式进行比较,分别对泡菜的亚硝酸盐的产生及变化、pH值的变化、感官品质进行比较分析。结果表明:植物乳杆菌可以明显缩短泡菜的发酵时间,泡菜的色、香、味明显较好,并且显着降低亚硝酸盐的含量。 |
| 关 键 词： | 泡菜 乳酸菌 亚硝酸盐 感官品质 pH值 |
| 文章编号： | 1001-4829（2006）02-0290-04 |
| 收稿时间： | 2005-09-12 |
| 修稿时间： | 2005-09-12 |
Effect of different lactic acid bacteria inoculation on the nitrite concentration and the quality of pickle |
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| ZHOU Guang-yan,ZHANG Xiao-ping,ZHONG Kai,SUN Gui-dan,Kristina Lindstrom.Effect of different lactic acid bacteria inoculation on the nitrite concentration and the quality of pickle[J].Southwest China Journal of Agricultural Sciences,2006,19(2):290-293. | |
| Authors: | ZHOU Guang-yan ZHANG Xiao-ping ZHONG Kai SUN Gui-dan Kristina Lindstrom |
| Abstract: | Five different species of lactic acid bacteria,including L.coryniformis,L.brevis,L.buchneri,L.casei subsp.L.Casei and L.plantarun were inoculated into the pickle.The pH,nitrite concentration change and the organ sense were determined and compared.The results indicated that L.plantarum was the best strain in the pickle fermentation.The fermentation time was shortened,and the taste was improved by the inoculation of this bacteria.More importantly,the nitrite concentration was significantly lower than that of natural fermentation. |
| Keywords: | pickled vegetable lactic acid bacteria nitrite sense quality pH |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |