农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2013年
7期
51-52,55
,共3页
戚晨晨%古丽奴尔·吐拉西
慼晨晨%古麗奴爾·吐拉西
척신신%고려노이·토랍서
泡菜%乳酸菌%纯种发酵
泡菜%乳痠菌%純種髮酵
포채%유산균%순충발효
kimchi%lactic acid bacteria%fermentation with pure strain
乳酸菌作为发酵剂，在泡菜中的应用越来越广泛。泡菜工业是我国的一大产业，泡菜发酵技术也在不断发展，然而泡菜中因亚硝酸盐的含量较高而一直成为关注的热点。因此，讨论降低泡菜亚硝酸盐含量的措施，重点阐述国内外泡菜纯种乳酸菌发酵剂的研究现状、研制泡菜乳酸菌纯种发酵剂的几个关键技术及其优势，以期为研制、开发泡菜发酵剂提供参考。
乳痠菌作為髮酵劑，在泡菜中的應用越來越廣汎。泡菜工業是我國的一大產業，泡菜髮酵技術也在不斷髮展，然而泡菜中因亞硝痠鹽的含量較高而一直成為關註的熱點。因此，討論降低泡菜亞硝痠鹽含量的措施，重點闡述國內外泡菜純種乳痠菌髮酵劑的研究現狀、研製泡菜乳痠菌純種髮酵劑的幾箇關鍵技術及其優勢，以期為研製、開髮泡菜髮酵劑提供參攷。
유산균작위발효제，재포채중적응용월래월엄범。포채공업시아국적일대산업，포채발효기술야재불단발전，연이포채중인아초산염적함량교고이일직성위관주적열점。인차，토론강저포채아초산염함량적조시，중점천술국내외포채순충유산균발효제적연구현상、연제포채유산균순충발효제적궤개관건기술급기우세，이기위연제、개발포채발효제제공삼고。
Lactic acid bacteria as a leavening agent, has been widely applied in the kimchi. Kimchi industry is a major industry in China, the kimchi fermentation technology is constantly evolving. However, higher kimchi nitrite content has become the focus of attention. In this paper, the necessity of reducing the kimchi nitrite content is discussed, kimchi with lactic acid bacteria purebred fermentation agent and several key technology during the course as well as are induced in detail, which intend to describe the prospect for fermentation kimchi with pure strain.
