CAJ | 학술논문

以四川新繁的老泡菜水为原料,以青菜代表叶菜类泡菜、辣椒和豇豆代表茄果类、白萝卜代表块茎类,提取这3种代表四川大宗泡菜类别的泡菜液,比较其批次发酵泡制风味和微生物类群与传统家庭泡制型泡菜的微生物差异,以感官评定、生长速率、产酸速率、共培养特性、亚硝酸盐降低能力和泡制风味等做参考指标选取菌种筛选和检验四川泡菜发酵功能乳酸菌.结果表明:四川泡菜茄果类泡菜的发酵剂为Bacillus coagulans、Leuconostoc mesenteroides XF03、Lactobacillus plantarum XF02、Lactobacillus brevis XF04和Pediococcus acidilactici XF02按菌落总数之比为2:5:5:5:5混合；块茎、叶菜类泡菜专用乳酸菌制剂由Leuconostoc mesenteroides XF03、Lactobacillus plantarum XF02、Lactobacillus brevis XF04和Pediococcus acidilactici XF02按按菌落总数之比为1:1:1:1混合；其发酵的茄果类、块茎类和叶菜类泡菜可再现传统泡菜的风味.
이사천신번적로포채수위원료,이청채대표협채류포채、랄초화강두대표가과류、백라복대표괴경류,제취저3충대표사천대종포채유별적포채액,비교기비차발효포제풍미화미생물류군여전통가정포제형포채적미생물차이,이감관평정、생장속솔、산산속솔、공배양특성、아초산염강저능력화포제풍미등주삼고지표선취균충사선화검험사천포채발효공능유산균.결과표명:사천포채가과류포채적발효제위Bacillus coagulans、Leuconostoc mesenteroides XF03、Lactobacillus plantarum XF02、Lactobacillus brevis XF04화Pediococcus acidilactici XF02안균락총수지비위2:5:5:5:5혼합；괴경、협채류포채전용유산균제제유Leuconostoc mesenteroides XF03、Lactobacillus plantarum XF02、Lactobacillus brevis XF04화Pediococcus acidilactici XF02안안균락총수지비위1:1:1:1혼합；기발효적가과류、괴경류화협채류포채가재현전통포채적풍미.