研究了萝卜、白菜、豇豆3种蔬菜原料的泡菜自然发酵过程中,不同盐浓度对乳酸菌数量及产酸量的影响,以及在6%食盐浓度下,采用新老泡菜水泡制3种蔬菜的乳酸菌群变化。结果表明6%的盐浓度最适宜3种蔬菜的乳酸发酵,在同一盐浓度6%新盐水中,乳酸发酵的速度白菜>萝卜>豇豆;在6%的老盐水中,3种蔬菜发酵速度差异不明显。从3种发酵蔬菜泡菜水分离鉴定共得到6株革兰氏阳性菌株,其中4株为食窦魏斯氏菌(Weissella cibaria),1株为柠檬明串珠菌(Leuconostoc citreum),1株为植物乳杆菌(Lactobacillus plantarum)。四川泡菜生产宜充分考虑原材料差异性及利用老盐水优势性。

This assay studied the impact of different salt concentration fermentation on the quantity of lactobacilli from three vegetables and their propionic acid output.The research was to ferment radishes,cabbage and cowpea with new saline solutions,whose salt concentration was 4%,6%,8% respectively.The results showed that a new saline of 6% salt concentration was the most suitable one for three kinds of lactic acid fermentation for vegetables.In the new saline of the same 6% salt concentration,the speed of lactic acid fermentation was ranked as follows: cabbage ranked 1st,radish took up the 2rd,cowpea was the last one.But in the 6% old salt concentration,the difference of fermentation rate of three vegetables was not clear.From water isolation and identification of the three fermented vegetable pickles,there were six strains of Gram-positive,of which four strains belonged to Weissella cibaria,one strain was Leuconostoc citreum and another was Lactobacillus plantarum.We should fully consider the difference of vegetable species and made use of the advantages of the old saline in Pickle production.