【摘要】 研究比较了不同发酵方式对黄秋葵泡菜生产过程的影响,获得了其理化指标和关键微生物动态变化规律。结果表明:直投发酵相比较于自然发酵有明显的优势。直投发酵黄秋葵泡菜发酵成熟周期更短,亚硝酸盐含量更低,食用安全性更高。直投发酵黄秋葵泡菜成熟周期为3 d,比自然发酵方式少2 d;具体到技术指标:直投发酵和自然发酵黄秋葵泡菜在发酵5 d后pH分别为3.21和3.81(p<0.05),总酸含量分别为8.45 mg/kg和6.42 mg/kg(p<0.05),亚硝酸盐含量分别为1.13 mg/kg和2.14 mg/kg(p<0.05)、乳酸菌数7.6 lg(CFU/mL)和6.7 lg(CFU/mL)(p<0.05)。同时研究也比较了不同发酵方式对泡菜液中大肠杆菌、沙门氏菌和金黄色葡萄球菌等病原菌的影响,结果表明:两种发酵方式关键微生物动态变化趋势一致,均是在发酵前期上升,在发酵1~1.5 d达到峰值后下降,最终在2.5~4.5 d时从泡菜液中未检出,不同之处在于直投发酵方式的关键微生物下降速度更快,说明更具生物安全性。因此,直投发酵方式应是生产黄秋葵泡菜的首选发酵方式,这为充分发挥直投发酵在泡菜工业中的优势和黄秋葵泡菜的产业化生产提供了参考。更多还原

【Abstract】 The physical-chemical index and the changes of microbial number in okra pickle were investigated by natural fermentation and the fermentation with Direct-Vat-Set(DVS) culture. The results showed that the fermentation with DVS culture was better than natural fermentation and the fermented period was shorter. The fermented period was 3 days during the fermentation with DVS culture, which took 2 days less than natural fermentation. Compare with natural fermentation, pH decreased and total acids content increased quicker during the fermentation of okra pickles with DVS culture. After 5 days in the natural and DVS fermentation, the pH values was 3.21 and 3.81, the total acids content were 8.45 mg/kg and 6.42 mg/kg, nitrite content were 1.13 mg/kg and 2.14 mg/kg and the amount of lactobacillus were 7.6 lg(CFU/mL) and 6.7 lg(CFU/mL), respectively. Simultaneously, the number of Escherichia coli, Salmonella and Staphylococcus aureuswas the analogous changetrend in the two different fermented methods, and finally disappeared in the okra pickles. All these results suggested that the fermentation with DVS culture might be an insight for the industrial product of okra pickle.更多还原