摘要
分析了泡菜发酵过程中乳酸菌的变化情况,并对其进行了鉴定与发酵特性的初步研究。结果表明:夏秋季节,泡菜汁中乳酸菌数一般在5d可以达到107cfu/mL;冬春季节,一般8d可以达到107cfu/mL。之后,不断取出少量泡菜汁,补进新的菜和汁,每次加入新菜和汁时,1～2d可保证泡菜汁中乳酸菌数稳定在107cfu/mL左右。用MRS培养基和改良MC培养基分离出3株乳酸菌,经初步鉴定是乳杆菌、短乳杆菌和乳球菌。对其发酵特性的研究结果表明,它们能耐受6%的食盐、150mg/kg的亚硝酸盐,且无分解蛋白质和脂肪的性质。
The changes of lactobacilli during the ferment of pickle and the ferment characteristics were analyzed and identified. The results show that in summer and autumn,the amount of lactobacilli in pickle juice could go up to 10^7 cfu/mL in five days,while in spring and winter,it could go up to 10^7 cfu/mL in eight days. Then,if a little of pickle juice was taken out and supplied with new pickle and juice constantly,the amount of lactobacilli in pickle juice could be 10^7 cfu/mL in 1～2 days every time. Lactobacillus,lactobacillus brevis and L. Latics were separated out by MRS culture medium and the improved MC culture medium,and then their ferment characters were studied. And the results show that they can tolerate common 6% salt,150 mg/kg nitrite,and at the same time,the protein and adipose could not be decomposed.
出处
《天津农学院学报》
CAS
2007年第3期5-8,共4页
Journal of Tianjin Agricultural University
基金
天津农学院科学研究发展基金"发酵羊肉香肠的研究与开发"(2004003)
关键词
泡菜汁
乳酸菌
鉴定
特性
pickle juice
lactobacilli
identification
characteristics
