酸白菜发酵中乳酸菌群的分析

酸泡菜是世界性大众化蔬菜发酵制品,其主要发酵菌群是乳酸菌。对西式泡菜、朝鲜泡菜、四川泡菜发酵过程中微生物区系已有较多研究,进而探索出接种微生物纯培养物促进蔬菜发酵的新方法,用于工业生产。但对酸白菜这一中国特有发酵制品的微生物学研究及接种后发酵过程中乳酸菌种类的变化,国内尚未见报道。 我们根据接种发酵和自然发酵对比试验结果,分析不同发酵过程中乳酸菌种类及其变化,说明接种乳酸杆菌促进酸白菜发酵的作用机理。 1

ANALYSIS OF LACTICS POPULATIONIN FERMENTATION OF THE CHINESE CABBAGE

In this paper, analysis of microorganisms flora during the process of fermentation of the Chinese Cabbage with inoculation was compared with that of natural fermentation. In the former case 6 Lactobacillus spp. was found and number of these bacteria reached to 109 per ml. Only 2 Lactobacillus spp. was found in the latter, the number was 108 per ml. With inoculation, number of other microorganisms decrease to 10% of that in natural process. Results indicated that inoculation accelerated the fermentation, one cycle need 4-5 days only, VC content in products was 80% higher also.