摘要
研究了白菜２种不同的发酵方法———自然发酵法和人工控制条件法中需氧菌和兼性厌氧菌的菌相变化规律，从理论和实践上分析了人工控制条件法的优势。其结果表明：人工控制条件法较自然发酵法的菌相简单，乳酸菌较早成为优势菌，且持续时间较长，其产品色鲜、味酸、口感好，有渍菜特有的香气，克服了传统渍菜的不足，对推广微生态法腌制渍菜具有一定的指导意义。
This paper investigated the changing principle of varieties and quantity of aerophile bacterium and aerotolerant anaerobe in natural fermentation method and artificially controlled fermentation. The results showed that the variety and quantity of bacteria needed in the artificial controlled method, the lactobacillus become the advantageous bacteria earlier and may last longer. The fermented products is good in colour, clean in juice and sour in taste. It have chinese sauerkraut's peculiar flavour, taste nice. It overcomed the shortcomings of the traditional chinese sauerkraut. This results has a certain directive meaning for popularizing the cabbage preservation in salt by means of microbiolohiic method.
出处
《吉林农业大学学报》
CAS
CSCD
北大核心
1999年第1期83-86,共4页
Journal of Jilin Agricultural University
关键词
渍菜
乳酸菌发酵
白菜
腌制
菌相分析
cabbage presevation
nature fernmentation
artificially controlled fermentation
