摘要
以来自于自然发酵蔬菜的三种乳酸菌为黄瓜发酵菌种,通过控制发酵过程的条件,探讨其理化性质变化及微生物变化规律。结果表明,黄瓜在纯菌接种恒温(38℃)发酵过程中,其pH逐渐降低,总酸度增高,黄瓜中总糖的含量随发酵时间延长而减少,在发酵约70.5h后趋于稳定而达到发酵终点。该发酵过程黄瓜中亚硝酸盐含量少,亚硝峰出现较快(约70.5h左右),118.5h后已经下降到很低;在发酵过程中杂菌的生长繁殖被抑制,发酵后期大肠菌群数降到很低;发酵黄瓜中VC损失小于30%。
The change of physics and chemistry characteristic and the rule of microorganism variety during the process of cucumber fermented by controlled condition and lactobacillus which come from natural fermentation was discussed. During the process of produce,the pH showed the trend of descend,the total acidity rose and the content of carbohydrate fell at the same time. 70.5h later,they were steady-going and the taste was best, attaining to the terminal point of ferment. This kind of fermented cucumber contained less nitrite. The summit of nitrite appeared quickly （at about 70.5h） during the fermented process and descended to a very low point after 118.5h. The common wildness microorganism were inhibited, at the end of fermentation process coliform hardly alive. The content of VC had slight reductions for the change was smaller than 30%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期88-90,共3页
Science and Technology of Food Industry
关键词
发酵黄瓜
纯乳酸菌接种
恒温发酵
理化变化
微生物变化
fermented cucumber
pure lactobacillus inoculated
controlled constant temperature
the change of physic-chemical characteristic
microorganism variety
