Effect of Salt Concentration on Quality of Sour Bamboo Shoot Fermented with Lactobacillus plantarum
In order to improve the quality of sour bamboo shoots fermented with Lactobacillus plantarum,fresh bamboo shoot of Dendrocalamus latiflorus is used under the optimal fermentation conditions of bacterial strain(optimal inoculation amount of 1%,inoculation temperature of 33℃)to study the effect of adding different concentrations of salt(mass/volume percentage concentration of 0,1%,3%and 5%)to the fermentation broth on the quality of sour bamboo shoots.The results show that under various salt concentrations,lactic acid bacteria can reproduce normally,and the fermentation of bamboo shoots can reach the maturity standard.The nitrite content is lower than the maximum limit required.When the salt concentration at 1%,the growth of lactic acid bacteria is the best,and the color,taste,flavor,and taste of fermented sour bamboo shoots are all the best.This indicates that 1%concentration of salt can improve the quality of the sour bamboo shoots fermented by Lactobacillus plantarum.
万方数据
维普
