新制泡菜水多轮发酵过程中乳酸菌及泡萝卜感官品质变化规律研究.pdfVIP

cibariaand Leuconostoclactisinthefermentation was process，Lactobacillusplantarum observedafterthethirdroundofthefermentation the ofthe process．Fromperspective oflacticacid ofthefirsttworoundsoflacticacid quantitychange bacteria，fermentation fermentedfeed bacterium advantage sinusshortWeissellacibariaandLactobacillus group thelacticacidfermentationbacteriumfor brevis，after advantage groupLactobacillus brevisandLactobacillus plantarum． forkimchifermented 5．Usinghighperformanceliquidchromatography(HPLC)method and inthe ofthe acidcontentweredeterminedinthe pickles pickledprocessorganic water， themainkindsof acidsweredetectedforoxalic organic acid，malicacid，lacticacid，acetic acidand succinic ofthemostabundantofoxalicacidandlactic acid，citric acid，one acid， followedaceticacidand succinic malicacidandcitricacidcontentisless． by acid，and kimchiineachkindof acidsinfermentationto different Including organic processpresent trend ofeach ina acid caused round，these the change changessingleorganicdirectly trendofeach change roundoftotal acidsand of org