| 泡菜用乳酸菌发酵培养基的优化及发酵效果研究 |
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| 引用本文： | 孙桂丹,张小平,陈曦. 泡菜用乳酸菌发酵培养基的优化及发酵效果研究[J]. 四川农业大学学报, 2007, 25(1): 51-54 |
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| 作者姓名： | 孙桂丹 张小平 陈曦 |
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| 作者单位： | 四川农业大学,资源环境学院,四川,雅安,625014;四川农业大学,资源环境学院,四川,雅安,625014;四川农业大学,资源环境学院,四川,雅安,625014 |
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| 摘 要： | 试验根据泡菜汁的营养条件以及乳酸菌的营养要求,通过二次回归正交设计,确定了泡菜用干酪乳杆菌和植物乳杆菌的最佳培养条件;并通过纯菌种接种发酵试验,测定了泡菜发酵过程中的参数变化,确定TVJ培养基在生产上要优于MRS培养基。
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| 关 键 词： | 培养基 泡菜 乳酸菌 |
| 文章编号： | 1000-2650（2007）01-0051-04 |
| 收稿时间： | 2006-11-20 |
| 修稿时间： | 2006-11-20 |
Study on the Optimization of LAB Culture Media And the Effect in Pickle Fermentation |
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| SUN Gui-dan,ZHANG Xiao-ping,CHEN Xi. Study on the Optimization of LAB Culture Media And the Effect in Pickle Fermentation[J]. Journal of Sichuan Agricultural University, 2007, 25(1): 51-54 |
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| Authors: | SUN Gui-dan ZHANG Xiao-ping CHEN Xi |
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| Affiliation: | College of Resource and Environment, Sichuan Agricultural University, Yaan 625014, Sichuan, China |
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| Abstract: | According to the nutrition conditions and the nutritious requirement of LAB,the optimum cultivation conditions of L.casei and L.plantrum were obtained by orthogonal experiments.After the pure culture was inoculated to vegetables,the data obtained during the pickle fermentation showed that TVJ culture is better than MRS culture in manufacturing. |
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| Keywords: | media pickle lactic acid bacteria |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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