摘要
目的:对从自制泡菜中分离出的3株发酵风味和生长较好的乳酸杆菌进行鉴定和生长特性测试。方法:用API系统对菌种进行鉴定,测定不同时间、盐度、pH、温度条件下菌种的生长情况及不同发酵过程中亚硝酸盐含量的变化,并通过感官评价测定泡菜的风味。结果:Lab-1为短乳杆菌(Lactobacillus brevis),Lab-2为干酪乳杆菌干酪亚种(Lactobacillu scasei subsp.casei),Lab-3为植物乳杆菌(Lactobacillus plantarum)。对这3株菌株的生长特性的测试结果表明:它们的生长温度范围较宽,在最适生长温度32℃,最适生长pH6.0,NaCl含量小于4.5%的条件下菌株能够正常生长。发酵实验表明,人工接入混合菌种可以有效降低亚硝酸盐含量,并且泡菜的风味接近于自然发酵,其稳定性比自然发酵的好。结论:本实验结果可为人工接种泡菜的工业化生产提供依据。
s Aim:3 strains of lactic acid bacteria with producing excellent flavor and well growing were isolated from pickles.Studies were taken out to identify them and their growth characteristics were determined.Methods:Strains were identified by API system.Their growth conditions in different incubate time,salt concentration,pH value and temperature were determined.Nitrite concentration during fermentation was also determined.Results:Lab-1,Lab-2 and Lab-3 were identified as Lactobacillus brevis,Lactobacillus casei subsp.Casei and Lactobacillus plantarum respectively.The fermentation characteristics of the three strains were studied in detail.Their optimum growth temperature was 32 ℃,optimum pH value was 6.0,and they could grow normally when the content of salt was under 4.5%.Further more,fermentation experiment was carried out.The result indicated that inoculation fermentation resulted in relatively lower nitrite content,its flavor was as good as natural fermentation,and fermentation stability was better than natural fermentation.Conclusion:The technology provide basis for industry production of pickles.
出处
《中国食品学报》
EI
CAS
CSCD
2007年第5期42-46,共5页
Journal of Chinese Institute Of Food Science and Technology
关键词
乳酸菌
分离
鉴定
发酵性能
Lactic acid bacteria Isolation Identification Fermentation characteristics
