接种乳酸菌对发酵萝卜品质及亚硝酸盐含量的影响

摘要

Three different lactobacillus strains including Lactobacillus plantarum SD-7, Lactobacillus plantarum 9sh, and Lac-tobacillus casei L3 were singly or mixedly inoculated into the pickled radish .The hardness , sensory quality , nitrite content , and pH-value of the pickled radish in the fermentation process were analyzed .The results showed that lactobacillus inoculation could ef-fectively reduce the content of nitrite in the pickled radish , and shorten the fermentation period .Among various lactobacillus inocu-lation treatments, the mixed SD-7 +L3 (1∶1) inoculation had the best fermentation effects , and the prepared pickled radish pos-sessed the lowest nitrite content , the best sensory quality , and better hardness .%单一或混合接种植物乳杆菌SD－7（Lactobacillus plantarum SD－7）、植物乳杆菌9sh（Lactobacillus plantarum 9sh）和干酪乳杆菌L3（Lactobacillus casei L3）来发酵萝卜，对发酵过程中萝卜泡菜的硬度、感官品质、亚硝酸盐含量及pH值进行了分析。结果表明：接种乳酸菌发酵萝卜能明显降低萝卜中亚硝酸盐的含量，缩短发酵周期，其中混合接种SD－7＋L3（1∶1）发酵萝卜所得泡菜的亚硝酸盐含量最低，感官品质最佳，硬度较好。