关键词: 榨菜, 人工接种, 腌制, 纯种发酵

Abstract:

In order to make lactic acid bacteria and yeast become dominant microbes more rapidly, accelerate fermentation, decrease pH value of product rapidly and guarantee quality of product, pure Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus plantarum and Saccharomyces cerevisiae 1398 were inoculated into mustard tuber juice-tomato juice (1:1, V/V) medium, and the culture was used as fermentation starter. Through orthogonal test, the inoculation amounts of these strains are optimized to be 2%, 1%, 1% and 1%, respectively. According to amino acid nitrogen content, acidity and sensory quality, the optimal starter amount and ripening temperature are 2% and about 10 ℃, respectively. After 30-day fermentation, pickled mustard tuber with good flavor can be obtained. By this improvement, the processing cycle can be shortened by two-thirds.

Key words: mustard tuber, artificial inoculation, pickling, pure fermentation