摘要
从泡菜、酸菜、浆水菜中分离所得的6株酵母菌,编号依次为Y1,Y2,Y3,Y4,Y5,Y6,分别测定其生长特性、硝酸盐还原性、亚硝酸盐降解能力、蛋白质含量、产脂能力、产酒精能力,同时进行果渣发酵的初步试验。结果表明:Y1,Y2,Y4,Y6菌株生长较快,Y3,Y5菌株生长较为缓慢;6株酵母菌硝酸盐还原性均为阴性;亚硝酸盐降解性均为阳性;蛋白质含量除Y1菌株外都在40%以上;产酯能力不同,最低为1.05g/L,最高达到4.00g/L;产酒精能力都较弱,不超过1°;通过果渣培养,活菌数接近1×108 cfu/mL,亚硝酸盐降解效果明显。
Six strains of yeast are isolated from pickles,sauerkraut and Jiangshui vegetables,number Y1 ,Y2 ,Y3 ,Y4 ,Y5 and Y6 respectively.The fermented pomace performance is proceeding after the growth characteristics,nitrate reducibility,degradability of nitrite,protein content,ester production capability and alcohol production capability are measured.The results indicate that Y1,Y2,Y4,Y6 grow fast and Y3 ,Y5 grow slowly.The nitrate reducibility of six strains is negative,the nitrite degradability is positive,protein content is more than 40% in addition to Y1 ,the minimum ester production capability is 1.05 g/L and up to 4.00 g/L,alcohol production capability is weak and no more than 1°.Culture yeast using pomace,the number of viable cells approach 1 ×10^8 cfu/mL,and nitrite degradation effect is obvious.
出处
《中国调味品》
CAS
北大核心
2015年第1期9-13,共5页
China Condiment
基金
咸阳市科技计划项目(2013K06-09)
关键词
发酵蔬菜
酵母菌
特性
果渣
fermented vegetables
yeast
characteristics
pomace
