CAJ | 학술논문

单一或混合接种植物乳杆菌SD－7（Lactobacillus plantarum SD－7）、植物乳杆菌9sh（Lactobacillus plantarum 9sh）和干酪乳杆菌L3（Lactobacillus casei L3）来发酵萝卜，对发酵过程中萝卜泡菜的硬度、感官品质、亚硝酸盐含量及pH值进行了分析。结果表明：接种乳酸菌发酵萝卜能明显降低萝卜中亚硝酸盐的含量，缩短发酵周期，其中混合接种SD－7＋L3（1∶1）发酵萝卜所得泡菜的亚硝酸盐含量最低，感官品质最佳，硬度较好。
단일혹혼합접충식물유간균SD－7（Lactobacillus plantarum SD－7）、식물유간균9sh（Lactobacillus plantarum 9sh）화간락유간균L3（Lactobacillus casei L3）래발효라복，대발효과정중라복포채적경도、감관품질、아초산염함량급pH치진행료분석。결과표명：접충유산균발효라복능명현강저라복중아초산염적함량，축단발효주기，기중혼합접충SD－7＋L3（1∶1）발효라복소득포채적아초산염함량최저，감관품질최가，경도교호。
Three different lactobacillus strains including Lactobacillus plantarum SD-7, Lactobacillus plantarum 9sh, and Lac-tobacillus casei L3 were singly or mixedly inoculated into the pickled radish .The hardness , sensory quality , nitrite content , and pH-value of the pickled radish in the fermentation process were analyzed .The results showed that lactobacillus inoculation could ef-fectively reduce the content of nitrite in the pickled radish , and shorten the fermentation period .Among various lactobacillus inocu-lation treatments, the mixed SD-7 +L3 (1∶1) inoculation had the best fermentation effects , and the prepared pickled radish pos-sessed the lowest nitrite content , the best sensory quality , and better hardness .