关键词：
乳清液;沙芥;发酵;理化指标;微生物特性
摘 要：
[目的]研究乳清液对沙芥腌制过程中主要理化指标及微生物的影响。[方法]比较乳清液发酵和自然发酵2种发酵方式下产品pH、总酸含量、亚硝酸盐含量、乳酸菌数和菌落总数变化趋势。[结果]添加乳清液发酵较自然发酵有明显优势。在相同的发酵时间,乳清发酵组的pH低于自然发酵组,总酸含量高于自然发酵组,乳清添加组发酵沙芥成熟周期少于自然发酵组3～4 d;2种发酵方式微生物变化、亚硝酸盐变化趋势一致,但乳清添加组亚硝酸盐含量的峰值早且低于自然发酵组,更具食用安全性;添加乳清发酵液可使乳酸菌快速成为优势菌群,抑制其他杂菌生长,有助于稳定产品质量。[结论]该研究为乳清液应用到发酵蔬菜中提供了一定的参考。
译 名：
Effects of Milk Serum on Physical-chemical Index and Changes of Microbiological Characteristics during the Pickling Process of Cornuted Pugionium
作 者：
YANG Fan;LIU Xue-qin;Erdos Vocational College of Ecological Environment;
关键词：
Milk serum;;Cornuted pugionium;;Fermentation;;Physical-chemical index;;Microbiological characteristics
摘 要：
[Objective]The effects of milk serum on physical-chemical index and the changes of microbial populations were studied during the pickling process of cornuted pugionium.[Method]The variation trends of pH, total acid content, nitrite content, lactobacillus number and total colony number under two fermentation methods of milk serum fermentation and natural fermentation were compared.[Result]The fermentation with milk serum was better than natural fermentation. At the same fermentation time,the pH of the group with milk serum was lower than natural fermentation,and total acid content was higher. The fermented period with milk serum was shorter 3-4 days than natural fermentation. The change trends of microbial number and nitrite content were same,but the peak of nitrite,which appeard during the fermentation with milk serum was earlier and lower than natural fermentation,the product was safer.In the group with milk serum,lactobacillus became dominant bacteria groups rapidly reduced foreign bacterials growth,which was conducive to stabilize product quality.[Conclusion]All these results provide a theoretical basis for cornuted pugionium fermentation with milk serum.
