乳酸菌发酵蔬菜菌体生长规律的研究.pdfVIP

2010 11 CHINA CONDIMENT 35 1,3 2 1,3* 董硕 , 孟宪军, 张庆芳 ( 1. , 116622; 2. , 110161 3. , 116622) :文章研究了蔬菜发酵过程中乳酸菌的生长规律研究表明: 乳酸菌的生长分成二 个阶段: 第一阶 段, 发酵菜汤 pH 5.0,乳酸球菌起主要作用; 第二阶段发酵菜汤 pH 5.0, 乳酸杆菌逐渐成为优 势菌在蔬菜发酵前期, 伴随着乳酸菌的生长,细菌也大量生长,而后随着pH 值降低,细菌生长受到抑 制发酵过程中酵母菌在发酵液中数量很少,但始终稳定存在 : 泡菜; 发酵; 乳酸菌 :TS201. 57 :B : 1000- 9973(2010) 11- 0059- 04 Study on the growth pattern of Lactic acid bact eria in pickled vegetable ferment ation 1,3 2 1,3* DONG Shuo , ENG Xianjun ,ZHANG Qingfang ( 1. Bioengineering College, Dalian University, Dalian 116622, China; 2. School of Food, Shenyang Aricultureal University, Shenyang 110161, China; 3. Liaoning arine icrobiology Engineering and Technology Research Center , Dalian 116622, China) Abstract : The study on the growth rhythm of Lactic acidbacteria inpickledvegetable fermentation was conducted. The results showed: The growth of the Lactic acid bacteria has two stages: the first one was that the Lactococcus lactis played the leading role with thefermentation broth pH 5.0; the sec ond one was that the Lactobacillus got the main role of it with the fermentation broth pH 5.0. At the prophase of the pickled vegetable fermentation, the bacteria got a large number of growths with the growth of Lactic acid bacteria. But then the bacteria were restrained as the PH descends. The yeast was kept a low level in the pickled vegetable fermentation, but it existed right along. Key words: pickled vegetable; fermentation; Lactic acid bacteria [