Changes in Microflora and Organic Acid Contents during the Fermentation of Chopped Pepper
作者：
叶陵;王晶晶;王蓉蓉;李勇;刘成国;...
通讯作者：
Zhou, Hui(paradise917@163.com)
作者机构：
[蒋立文; 叶陵; 刘成国; 周辉; 邓放明; 王晶晶; 王蓉蓉] Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
[李勇] Zhangjiajie Lingjie Green Food Co. Ltd., Zhangjiajie, 427000, China
Lactobacillus plantarum W-4 was used as a starter culture for the fermentation of chopped pepper and spontaneous fermentation was also performed as a control. The results obtained indicated that lactic acid bacteria dominated the fermentation process, and the pH of chopped pepper inoculated with L. plantarum W-4 was lower than that of spontaneous fermentation. The chopped pepper fermented with L. plantarum W-4 had higher numbers of lactic acid bacteria and colony count than spontaneous fermentation. The count and changing trend of yeast in the spontaneous fermentation were similar to those of ...
