摘要
对大白菜在发酵过程中亚硝酸盐的形成规律进行了研究。结果发现 ,亚硝酸盐的出现期主要集中在发酵前期 ,随发酵液酸度的增加亚硝酸盐逐渐消失。亚硝峰的形成主要是由杂菌将硝酸盐还原为亚硝酸盐的作用 ,与大白菜体内硝酸还原酶无直接关系。亚硝峰消失的原因一是在酸性条件下的化学降解 ,二是乳酸菌对亚硝酸盐的还原作用。纯接种发酵可降低亚硝峰 ,无论是接入单一菌株还是接入混合菌株都能明显地降低亚硝峰 。
In this paper, nitrite change regularity in Chinese cabbage fermentation process was studied Results showed that nitrite formation appeared mainly in the initial stage of fermentation, and nitrite disappeared gradually with the decrease of pH value The main reason for nitrite formation is the reduction of nitrate into nitrite by microorganism There were two causes leading to nitrite disappear, one was chemical decomposition in low pH value condition, and other cause was nitrite reduction induced by lactic acid bacteria Nitrite could be decreased by inoculated fermentation
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第2期42-46,共5页
Food and Fermentation Industries
