| 白菜乳酸菌混菌发酵的研究 |
| |
| 引用本文： | 周彬,孟宪军,张忠泽.白菜乳酸菌混菌发酵的研究[J].微生物学杂志,2002,22(2):12-14. |
| |
| 作者姓名： | 周彬 孟宪军 张忠泽 |
| |
| 作者单位： | 1. 中国科学院,沈阳应用生态研究所,辽宁,沈阳,110015
2. 沈阳农业大学,辽宁,沈阳,110161 |
| |
| 摘 要： | 研究了大白菜乳酸菌乳链球菌DM 2 2和植物乳杆菌UM 2 2混合发酵中的生长和产酸以及环境因子的影响 ,并对混菌发酵的风味物质作了分析。结果表明 :混菌发酵中 ,DM2 2在发酵前期生长迅速 ,是优势菌群 ,而UM2 2在发酵后期占主导 ;发酵温度、发酵剂组成以及发酵液盐浓度都会显著影响混合发酵中菌的产酸代谢 ;发酵风味物质与单菌发酵区别明显。
|
| 关 键 词： | 乳酸菌 混合发酵 白菜 |
| 文章编号： | 1005-7021(2002)02-0012-03 |
| 修稿时间： | 2001年8月20日 |
THE STUDY ON FERMENTATION OF CABBAGE BY LACTOBACILLEAE |
| |
| Zhou Bin,et al..THE STUDY ON FERMENTATION OF CABBAGE BY LACTOBACILLEAE[J].Journal of Microbiology,2002,22(2):12-14. |
| |
| Authors: | Zhou Bin |
| |
| Abstract: | The behaviors of stain DM2 2 and UM2 2 in the lactic acid fermentation of Chinese cabbage including the growth,acid producing, flavor substance and the effect of environmental factors on the fermentation were studied. The results showed that DM2 2 was the superior group at the early stage and UM2 2 occupied a dominant position at the latter stage. The effects of fermentation temperature, the composition of inoculum and the concentration of NaCl on the fermentation was various. The flavor substance of the fermentation by both stains was more complex than that by single stain. |
| |
| Keywords: | lactic acid bacteria mixture fermentation Chinese cabbage |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
