摘要
从来自不同地域的5种发酵蔬菜中共分离出41株产酸菌,根据产酸性能测试、风味感官评定、耐盐性能测试等,筛选出jpsc-6、ttsc-9、scpc-4三株性能优良的菌株,其中scpc-4最适生长温度范围最广,其次是jpsc-6、ttsc-9。将三株菌进行各种组合纯接种发酵蔬菜,发现scpc-4和jpsc-6∶scpc-4∶ttsc-9(1∶1∶1)的组合风味最好。
41 strains of acid bacteria were isolated from 5 kinds of fermented vegetables in the different zones. After selecting by ability of acid producing, the fermentable flavor,salt resistant capacity,3 strains were obtained： jpsc- 6, ttsc - 9, scpc - 4. Ranges of scpc - 4 in the optimal growing temperature and ferment temperature were the best extensive, next two were jpsc-6,ttsc-9. After the variety combination fermentation of 3 strains, the best ferment mode was obtained. That should be： scpc-4, and Jpsc-6, scpc-4 and Ttsc-9＇ s composition with 1：1：1 ratio.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第11期63-66,69,共5页
Science and Technology of Food Industry
基金
黑龙江省"十一五"科技攻关资助项目(GA06B201-4)
国家"十一五"奶业支撑计划资助项目
关键词
发酵蔬菜
产酸菌
发酵特性
fermented vegetables
acid bacteria
fermentina character
