Physical,Chemical,Microbial and Texture Analysis of Shanwei Salted Cabbage During Natural Fermentation
This experiment uses cabbage and mustard as raw materials to explore and analyze the dynamic changes in physicochemical and microbial factors under natural fermentation conditions.The results showed that at the beginning of fermentation,microorganisms began to grow,nutrients were decomposed,the number of bacterial communities increased,total acid continued to rise,pH continued to decrease,and nitrite content reached a peak of(22.26±0.57)mg/kg.As the fermentation time prolongs,the salt content gradually stabilizes and increases,and the salt will also penetrate the mustard cells and give it a salty taste.The number of microorganisms(lactic acid bacteria,yeast,etc.)continues to increase and gradually stabilizes.At this time,the total acid content also rises to(0.61±0.02)g/100 g,while nitrite is decomposed and continuously decreases under the action of nitrite reductase produced by lactic acid bacteria.In the later stage of fermentation,lactic acid bacteria are inhibited by low pH,and their quantity decreases and tends to stabilize.At the same time,the nitrite content has decreased to(1.45±0.05)mg/kg,far below the national limit standard.
万方数据
维普
