Dynamic determination of microbial population and physicochemical characteristics during strawberry fermentation added various SO2 concentration
The change of microbial population and reducing sugar and titratable acid in crushed strawberry fermented by Schizosaccharomyces was investigated at different level of SO2. The yeast numbers increased at first phase and then kept stable, bacterium numbers increased at first phase and then decreased, mold numbers decreased gradually until disappeared, no acetic acid bacterium and lactobacillus was detected, SO2 concentration of 120 mg/L was more effective to restrain bacterium and mold than other concentration of SO2. During strawberry fermentation, reducing sugar increased at first phase and then decreased at 0-120 mg/L SO2, but didn't change at higher SO2 concentration; titratable acid changed a little at certain SO2 concentration, but titratable acid decreased with the increase of SO2 concentration.
国家科技期刊平台
NSTL
万方数据
维普
