【摘要】 将从川西彝族酸菜中筛选的植物乳杆菌B1和汉逊酵母Y2作为强化发酵菌株应用于低盐榨菜发酵工艺中,比较了传统自然发酵、乳酸菌低盐榨菜强化发酵和混菌低盐榨菜强化发酵工艺,并通过单因素试验和正交优化试验,确定了混菌低盐榨菜发酵的最优发酵条件:添加2%白酒、混菌比例1∶1、接种量6‰、发酵28d,所得成品的亚硝酸盐含量低至1.05mg/kg,发酵时间缩短至25d,脆度提高了17%,感官评分及相关理化指标均优于传统自然发酵制品。更多还原

【Abstract】 Lactobacillus plantarum B1 and Hansenula polymorpha Y2 selected from Yi Chinese sauerkraut of western Sichuan are taken as the enhanced fermentation strains being applied in the fermentation process of low-salt pickles.The processes of traditional natural fermentation,the lactic acid bacteria low-salt pickle enhanced fermentation and mixed-strains low-salt pickle enhanced fermentation are compared.The optimum mixed-strains low-salt pickle fermentation conditions are obtained through single factor test and orthogonal test as follows:adding 2% liquor,the mixed-strains proportion is 1∶1,6‰ bacteria inoculation amount,28 days’ fermentation,the nitrite content of the finished product is as low as 1.05 mg/kg,the fermentation time is shortened to 25 days and the brittleness is improved by 17%than that of natural fermented pickles.The sensory evaluation score and physical and chemical indicators are all superior to the traditional natural fermented products.更多还原