| 不同方法腌制渍菜过程中的菌相分析 |
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| 引用本文： | 赵书欣,张春艳,宋美英,车千红.不同方法腌制渍菜过程中的菌相分析[J].吉林农业大学学报,1999,21(1):83-86. |
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| 作者姓名： | 赵书欣 张春艳 宋美英 车千红 |
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| 作者单位： | 白求恩医科大学预防医学院,长春130021 |
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| 摘 要： | 研究了白菜２种不同的发酵方法－自然发酵法和人工控制条件法需氧菌和兼性厌氧菌的菌相变化规律，从理论和实践上分析了人工控制条件法的优势。其结果表明；人工控制条件法较自然发酵法的菌相简单，乳酸菌较早成为优势菌，且持续时间较长，其产品色鲜，味酸，口感好，有渍菜特有的香气，克服了传统渍菜的不足，对推广微生态法腌制渍菜具有一定的指导意义。
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| 关 键 词： | 发酵 渍菜 乳酸菌 白菜 |
| 文章编号： | 1000-5684(1999)01-0083-04 |
| 修稿时间： | 1998－06－20 |
Analysis of Bacterial Varieties and Quantity during the Cabbage Presevation in Salt by Different Methods |
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| ZHAO,Shu,xin et al..Analysis of Bacterial Varieties and Quantity during the Cabbage Presevation in Salt by Different Methods[J].Journal of Jilin Agricultural University,1999,21(1):83-86. |
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| Authors: | ZHAO Shu xin |
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| Abstract: | This paper investigated the changing principle of varieties and quantity of aerophile bacterium and aerotolerant anaerobe in natural fermentation method and artificially controlled fermentation. The results showed that the variety and quantity of bacteria needed in the artificial controlled method, the lactobacillus become the advantageous bacteria earlier and may last longer. The fermented products is good in colour, clean in juice and sour in taste. It have chinese sauerkraut's peculiar flavour, taste nice. It overcomed the shortcomings of the traditional chinese sauerkraut. This results has a certain directive meaning for popularizing the cabbage preservation in salt by means of microbiolohiic method. |
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| Keywords: | cabbage presevation nature fernmentation artificially controlled fermentation |
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