三种天然防腐剂对发酵萝卜保藏效果研究

摘要

发酵萝卜在流通和货架期的品质下降很快.研究壳聚糖、乳酸链球菌(NISIN)和聚赖氨酸抑制发酵萝卜继续产酸、细菌繁殖的效果.测定总酸、pH值、活乳酸菌和细菌菌落总数的变化.结果表明:0.0136%壳聚糖和0.0136% NISIN能显著抑制发酵萝卜中细菌总数的生长.0.0273%~0.0409%壳聚糖和0.0682% NISIN能显著抑制乳酸菌的生长,又不会显著减少乳酸菌.0.0682% NISIN可以防止总酸上升,减缓pH下降.壳聚糖也能阻止总酸上升和pH下降,但是效果不如NISIN.聚赖氨酸对发酵萝卜保鲜效果不好.%The quality of fermented radish declines rapidly during distribution and shelf life.The effect of chitosan, nisin and polylysineon inhibiting subsequent acid production and bacterial reproduction of fermented radish is studied.The changes of total acid, pH value, count of live lactic acid bacteria and bacterial colonies are measured.The results show that 0.0136% chitosan and 0.0136% nisin could significantly inhibit the growth of total bacterial count in pickled radish.0.0273%~0.0409% chitosan and 0.0682% nisin could significantly inhibit the growth of lactic acid bacteria, while could not significantly reduce the lactic acid bacteria.0.0682% nisin could prevent the total acid from rising, delay the decline of pH.Chitosan could also prevent total acid from rising and pH decreasing, but the effect is weaker than nisin.The effect of polylysine on preservation of pickled radish could be ignored.