高保真泡青菜卤微生物增殖培养条件的初步研究

The preliminary study on the proliferation conditions of the high-fidelity pickles’ microbe

摘要: 以实验室自制的胡萝卜汁接种泡青菜卤,改变培养基的起始pH及培养温度,再将培养后的菌种接种于以青菜为原料的泡菜坛中发酵泡菜。一段时间后,测定泡青菜的总酸、pH、氨基态氮、总糖以及亚硝酸盐,对比不同培养条件对泡青菜卤微生物接种发酵泡菜的影响,间接研究高保真泡青菜卤微生物培养基最佳起始pH及培养温度。结果表明:用胡萝卜汁培养基接种培养泡青菜卤微生物:培养基最佳起始pH为5.0～6.0,最佳培养温度为20～25℃。

Abstract: Pickles’ brine was added in the homemade carrot juice. Change the initial pH of the medium and the incubation temperature to proliferate the pickles’ microbe. And analyzed the change of pH, total acid, amino nitrogen, total sugar and nitrite during the fermentation of the pickles with the different microbe incubated before, the effects of different proliferation conditions to the pickles could be compared and the optimum initial pH could be determined as well as the incubation temperature. The results showed that the carrot juice was used to proliferate the pickles’ microbe, the best initial pH was 5. 0 ~ 6. 0, the incubation temperature was 20 ~ 25℃.