防腐剂和酸味剂对发酵萝卜保藏作用的影响

摘要

采用亚硫酸氢钠、富马酸、纳他霉素3种不同的防腐剂对发酵成熟的萝卜干进行浸泡处理.测定萝卜干的总酸含量、pH值、活乳酸菌数、细菌总数指标,发现0.0136％～0.0273％亚硫酸氢钠可以较好抑制细菌总数和乳酸菌总数上升,抑制总酸和pH值变化.0.0818％富马酸也可以达到很好的保藏效果,而纳他霉素效果不明显.%Add sodium bisulfite,fumaric acid and natamycin in to pickled radish.The total acid content,pH value,the number of lactic acid bacteria and total bacterial count are measured.It indicates that 0.0136％～0.0273％ sodium bisulfite could inhibit the growth of total bacterial count and the number of lactic acid bacteria,as well as inhibiting the change of total acid content and pH value.Additionally,0.0818％ fumaric could also get a better effect on pickled radish preservation.However,natamycin does not play a significantly effective role in preservation.