摘要
以萝卜为原料,以自行分离的植物乳杆菌B2进行单一菌株发酵剂接种制作萝卜泡菜产品,与完全自然发酵产品比较,通过比较发酵周期、发酵酸度、pH、OD值等,并用固相微萃取法结合气-质联用技术分析产品的风味物质,同时感官评价。结果表明,以B2单一菌株发酵剂接种制作萝卜泡菜,各指标优于自然发酵泡菜。
Pickling radish by Lactobacillus plantarum B2 culture and natural fermentation was studied. The acidity, pH value, concentration of lactic acid, fermentation cycle, volatile constituents among the different products were compared by solid-phase micro -extraction (SPME) and GC -MS and sensory characteristics. The results showed that the product fermented by Lactobacillus plantarum B2 culture was excellent over natural product.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第7期59-60,63,共3页
Science and Technology of Food Industry
基金
国家863自然科学基金资助项目(2002AA248041)江苏省高技术研究计划项目(BG2004322)江苏省高校自然科学基金资助项目(04KJB550045)
关键词
萝卜泡菜
乳酸茵发酵剂
固相微萃取
风味
pickling radish
lactic acid bacteria starter
solid-phase micro-extraction (SPME)
flavor
