期刊论文

Tan, Xinghe(xinghetan@163.com)

中文

食品科学

1002-6630

2018

39

2

198-202

10.7506/spkx1002-6630-201802031

本校为第一机构

为加快发酵速率,降低产品亚硝酸盐含量,并提高产品品质,本研究以萝卜干为原料,分别接种植物乳杆菌L4(Lactobacillus plantarum L4)和植物乳杆菌B5(L. plantarum B5),并以自然发酵为对照,萝卜干发酵时间为56 d,研究L4和B5对萝卜干品质的影响。结果表明:L4、B5和自然发酵pH值降低的速率依次为: L4>B5>自然发酵。亚硝酸盐含量随着发酵时间的延长先增加后减小,其中L4发酵在22 d左右出现亚硝酸盐峰,峰值为(3.23±0.17)mg/kg,B5和自然发酵在33 d左右出现亚硝酸盐峰,峰值分别为(2.04±0.12)mg/kg和(3.79±0.25)mg/kg(P

In order to accelerate the fermentation process, reduce nitrite content and improve product quality, Lactobacillus plantarum L4 and B5 were used for the fermentation of dried radish and compared with natural fermentation for their effect on the quality of fermented radish. The results indicated that the rate of pH decline during fermentation by different strains was in the decreasing order of L4 >B5 >natural fermentation. Nitrite content increased firstly and then decreased with fermentation time, and its peak value was (3.23 ±0.17) mg/kg after about 22 days of fermentation with L...