CAJ | 학술논문

将耐低温乳酸菌以1‰的接种量用于泡菜在7±1℃条件下发酵29d,总酸可达到0.6%以上,耐低温乳酸菌剂用于发酵泡菜随着发酵温度的降低,亚硝峰出现的时间向后推迟,亚硝峰峰值也降低,且发酵结束时样品亚硝酸盐含量均小于2mg/kg,符合现有酱腌菜卫生指标要求.
장내저온유산균이1‰적접충량용우포채재7±1℃조건하발효29d,총산가체도0.6%이상,내저온유산균제용우발효포채수착발효온도적강저,아초봉출현적시간향후추지,아초봉봉치야강저,차발효결속시양품아초산염함량균소우2mg/kg,부합현유장업채위생지표요구.
The paocai was added 1‰ low temperature resistance lactic acid bacteria then fermented 29d at the temperature of 7±1℃, the total acid concentration of the paocai was more than 0.6%. The time that nitrite peak appeared was postponed and the value of nitrite peak declined as the fermented temperature decreased when the low temperature resistance lactic acid bacteria was used to ferment paocai, in addition, the nitrite content of the sample was less than 2mg/kg when the fermentation was over, it was consistent with the existing hygienic require-ments.