白醋对发酵甘蓝微生物区系的影响

发酵蔬菜的加工中,经常加入一定量的食用醋,就食用白醋对发酵甘蓝微生物区系的影响进行研究.通过不同的浓度白醋(0%,0.3%,0.6%,0.9%,1.2%)于发酵甘蓝中乳酸菌、嗜温菌、肠道菌和真菌的计数,了解发酵甘蓝过程中微生物数量和种类的变化.测定结果表明:加醋发酵甘蓝中对人体有益的乳酸菌较自然发酵多,导致亚硝酸盐形成的肠菌数量降低的速度较自然发酵的快.而且加醋对发酵甘蓝有明显助益,能提高发酵甘蓝的感官品质.实验表明,加入食用白醋能加快完成发酵,加入食醋的浓度以0.6%为最好.

The effects of vinegar on the microoragnism of fermenting cabbage

Processing of fermented vegetables,often by adding a certain amount of vinegar,this article on the consumption of white vinegar to the microbial flora of fermented cabbage to study the effects.By different concentrations of white vinegar in the fermentation of cabbage in the lactic acid bacteria,thermophilic bacteria,intestinal bacteria and fungi count,to understand the process of fermenting cabbage in the number and types of micro-organisms changes.Measured results show that Gan: fermented cabbage in vineg...