关键词: 芥菜, 发酵, 接种, 亚硝酸盐

Abstract: This article dealt with the capability of lactic acid fermentation and inhibition to corruptive microbes by Lact.3 andLact.6, isolated in our lab. The effects of natural incubation and artifical incubation on native leaf mustard to produce fermentatedproducts by the same producing technique were compared. The results were that the Lact.3 and Lact.6 showed obvious lacticacid productivity and inhibition effect to corruptive microbes. Comparing the artifical incubation with the natural incubation ofLact.3 and Lact.6, in prolonged fermentation time, the results showed higher nitriate content by natural incubation in the finalfermentated leaf mustard products.

Key words: leaf mustard, fermentation, incubation, nitrit