Separation and Identification of Iactic Acid Bacteria from Natural Fermentation Chinese Sauerkraut Juice, and Screening of Fermentafion Agent
Lactic acid bacteria can be separated from natural fermentation Chinese Sauerkraut juice. A lactic acid coccus was separated successfully, it belongs to Leuconostcc based on pre limirnary identification. Physiological characteristics were determined. Using it to ferment Chinese cabbage resulted in a high growth speed, a high rate of producing acid and a good flavour at the beginning of fermentation. Combined it with 1681 and 1047, according to pH, content of acid, sensory index and so on, three propertions of highquality fermentation agent were defined: 1/1681 = 1/2, I/1047 = 1/2, L/1681/1047 = 1/2/1. They caused a rapid decline of pH,minimum pH = 3.5, a high sensory index. The lactic acid coccus can be used in the fermentation tcclhnology of producing Chinese Sauerkraut.
separation and identificationL-lactic acid coccusfermentation agentincculated fermentationChinese cabbage
国家科技期刊平台
NSTL
万方数据
