摘要
从金针菇泡菜中筛得一株乳酸菌,通过菌株生长曲线得出该菌株发酵性能稳定,产酸力强,24 h内p H由7.0降至3.8;该菌株耐酸性较强,在p H 3.0环境下仍有活性;菌株耐盐性也较好,对食盐的最高耐受浓度为10%。利用该菌株制作金针菇乳酸菌发酵泡菜,通过单因素试验确定乳酸菌兼性厌氧发酵时最优工艺参数为:接种量4%,发酵温度30℃,发酵8 d时金针菇泡菜达到成熟。
A strain of lactic acid bacteria was isolated from flammulina velutipes pickle. The growth curve results showed that the fermentation performance of the strain was stabable, and the acid producing ability was strong, the p H decreased from 7.0 to 3.8 within 24 h. The experiment results showed that the acid resistance of the strain were better, and the lactobacilli could tolerate p H 3.0. The salt tolerance of the strain was better and the highest tolerable concentration of salt was 10%. Thus the optimal anaerobic fermentation conditions of flammulina velutipes pickle with the strain were determined by single factor test as followed：lactic acid bacteria inoculation 4%, fermentation temperature 30 ℃, fermentation period 8 d.
作者
李淑芳
张志军
李凤美
罗莹
陈晓明
LI Shu-fang ZHANG Zhi-jun LI Feng-mei LUO Ying CHEN Xiao-ming(Research Institute of Forestry and Fruit Tree in Tianjin, Tianjin 300112, China)
出处
《保鲜与加工》
CAS
北大核心
2017年第5期36-39,共4页
Storage and Process
基金
天津市农业科技成果转化与推广项目(201404010)
关键词
金针菇泡菜
乳酸菌
发酵性能
flammulina velutipes pickle
lactic acid bacteria
fermentation performance
