摘要
采用稀释平板法对各种高盐发酵制品进行耐盐乳酸菌的筛选，并对乳酸菌的培养备件进行优化，获得混合发酵剂发酵鲜红辣椒制备剁辣椒产品。结果表明；获得两株乳酸菌L1和L2，能在含盐24％的基质中正常生长，而且在最优配方为3％葡萄糖、1．5％牛肉膏、0．3％K2HPO4、15％番茄汁的培养基中生长好。将L1和L2按2：1比例混合，以6％接种量接种至含盐为11％～16％的红辣椒中，在28℃发酵9d，制成的剁辣椒酸味柔和、味道鲜美、质地爽脆，具有农家风味剁辣椒的特殊香气，筛选出的乳酸茵能运用于剁辣椒工业化生产中。
Salt tolerant lactic bacteria was screened from high salt fer mentation products using dilution-plate method, and the culture conditions were optimized to obtain a mixed ferment preparation fermented chopped pepper products. As a result： lactic bacteria L1 and L2 were screened, which could grow normally in 24% of salt in the matrix ,and L1 grew up in the optimal ingredient of the 3%% glucose, beef extract 1.5%, K2HPO4 0.3%, tomato juice 15%. The La and Lz were inoculation of 6% using 2 ： 1 into the 11%-16% salt fer mented red pepper, in 28 ℃, for 9d, and fermented chili was the best, soft sour, delicious, crisp texture, with a special pepper aroma. The lactic bacteria can be applied to chopped pepper industrial production.
出处
《食品与机械》
CSCD
北大核心
2014年第1期51-54,70,共5页
Food and Machinery
基金
国家自然科学基金青年科学基金项目(编号:C200303)
关键词
耐盐
乳酸菌
剁辣椒
发酵
salt-resistant
lactic bacterium
chopped pepper
fermentation
