乳酸菌适宜生长的盐度.docx

乳酸菌适宜生长的盐度.docx

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乳酸菌适宜生长的盐度

乳酸菌适宜生长的盐度（Theoptimumsalinityoflacticacid

bacteria）

Thegrowthcharacteristicsofthe3strainsshowedthattheirgrowthtemperaturerangewaswide,andthestraincouldgrow

normallyattheoptimumgrowthtemperatureof32DEGCandtheoptimumgrowthofpH6.0andNaClcontentwaslessthan4.5%.

Thefermentationexperimentsshowedthatthemixedbacteria

couldeffectivelyreducenitritecontent,andtheflavorofpickledvegetableswasclosetothatofnaturalfermentation,

anditsstabilitywasbetterthanthatofnaturalfermentation.

Conclusion:

theresultscanprovidethebasisfortheindustrialproductionofpickledvegetablesinoculatedartificially.

Theoptimumgrowthtemperatureis37DEGCandnotlowerthan20DEGC,andtheheatresistanceispoor.ThemostsuitablegrowthPH5.5~6.0,whichcangrowinPH<=5environment,hasstrongacidresistanceandcangrowandpropagateinacidicenvironmentwhereotherlacticacidbacteriacannotgrow

3.Theantisepticfunctionofacidityandacidityinpicklingenvironmenthavegreatinfluenceontheactivityofmicroorganism.Theconcentrationofaceticacidin1%above,

caninhibitspoilage

bacteria,

Escherichiacoli,

butyricacid

bacteria

activity,

only

lactic

acidbacteria,

yeasts

andmolds

canactivityinacidcondition,butthefirsttwokindsof

bacteria

arebeneficial

tohumanbody,

cankill

other

bacteria,

preserved

pickles

isnot

bad.In

order

toinhibit

theactivities

ofsomeharmfulmicroorganisms,itisnecessarytorapidlyimprovetheacidityofthepicklingenvironmentatthe

beginningofcuring.Generally,thefollowingmethodscanbeadopted:

first,addingproperamountofvinegaratthebeginningofcuring;second,appropriatelyraisingthe

temperatureattheinitialstageoffermentation,andpromotingtherapidgenerationoflacticacid;third,addingsaltinbatches.

4,theinfluenceoftemperatureonmicroorganisms,all

microbialgrowthanddevelopment,thereisacertain

temperatureneeds.Theoptimumtemperatureoflacticacid

bacteria

activity

was26-30.Thefermentation

ofsour

cabbage

canbedonein25-30degreesbetween6and8days.Pickles

fermentation

speedisgovernedbytemperature,

inorder

to

make

theproduct

flavor

normal,fermentation

temperature

should

not

beintheprocess

ofpickling

is

toohigh,

thebest

maintained

atbetween12-22DEGC,andat

theendof

fermentation,

pickles

storage

environmenttemperature

should

alsobegreatly

reduced,

thebestis0degreescelsius.

5,the

roleofair

onmicroorganisms

andvitamins,

theexistence

ofair

related

to

the

activities

of

microorganisms

andvitamin

conservation.

Intheprocessofcuring,

suchasto

minimizeair,

maintain

lean

gasstate,not

only

conduciveto

thefermentation

oflacticacid,topreventcorruption,butalsoconduciveto

thepreservation

ofvitamin.

Inorderto

reducethe

air,pickles

containersshouldbefilledandpressed,saltwatertobe

submergedvegetables,

andsealed.

In

thisway,thefermentation

israpid,

andalarge

amountofcarbondioxide

canbedischarged,

sothattheairoroxygeninthevegetablescanbequicklydischarged.ToinhibitfungalactivityandpreventvitaminCdamagehasagoodeffect,canmakepicklesdonotrot.

6,theinfluenceofnutrientsonthefermentationofpickled

vegetables,saltcontainsthenecessarynutrients,suchas

sugar,aminoacids,vitamins,minerals,etc.,isalsooneof

theconditionsforrapidfermentationoflacticacid.These

substancesgenerallydependonthevegetablesthemselves.The

amountofnutrientsintherawmaterialcanaffectthespeedoffermentationandtheformationofacid.Whentheotherconditionsarethesame,thesugarcontentisproportionaltothefermentationspeedwithinacertainlimit.

7.Thesanitaryconditionofpicklingistheimportantfactorofantisepsis.Sanitaryconditionhasgreatinfluenceonthequalityofpickledproducts.Therefore,beforepickling,be

suretowashtherawmaterials.Thecontainersusedforpickling

shouldbesterilizedinadditiontowashing,suchasboiling

water,blanching,steaming,alcoholspraying,andsulfur

removal.Usepicklingliquid,boilfirst,sterilize,thenuse.

Keepthepicklingplaceclean.Cleanrawmaterial;rapidly

fermentedsourcabbage;vitaminCcanbekept90%-100%.The

rateofpreservationis50%-80%whenthefermentationisslow.

（two）preservationofpickledcolorandtaste

Excellentvegetablespickledvegetablesshouldnotonlyhavedeliciousflavorandrichnutrition,butalsoshouldhavecleartextureandbrightcolor.Therearewaystokeepgreen:

1,invertedcylinder,andsomealsocalledturnoverthe

cylinderorreplacethecylinder.Itistopicklethemeatfromthemarinatedcylinderandpouritintoanotheremptycylinder.

Afterharvestingvegetables,therearestill

activities

oflife,

thatis,respiration.Thespeed,intensity,andintensityof

respirationinvegetablesarecloselyrelatedtodifferent

varieties,

maturity

andtissuestructure.

Therespiration

rate

ofleafyvegetableswasthehighest,followedbyfruitsand

vegetables,

lowest

inrootvegetables

andstemsandvegetables.

Becausevegetablesareconcentrated,therespirationofthe

pickledvegetables

isstrengthened,

andalargeamountof

water

andheatareemitted.Iftheheatisnotremovedintime,the

chlorophyllofvegetablescanbechangedintotheplantsubstantianigraandloseitsgreencolor.

2,grasptheamountofsalt.Generally,theconcentrationof

saltsolutionshouldbebetween10%and25%,whichcaninhibit

theactivityofmicroorganismsandinhibittherespirationof

vegetables,whichcanpreventthechangeof"plantsex

substance"undertheconditionofhightemperature.Ifthe

concentrationofsaltliquidistoohigh,pickledfoodwillbe

"bittersalty"feeling,canbesoakedwithwaterbeforeeating.

3.Soakvegetableswithslightlyalkalinewater.Before

pickling,soakthevegetableswithalittlealkalinewaterandchangethewaterfrequently.Afterthejuiceisdrained,thesaltissalted,

Cankeepgreen.Saltwaterremainsgreenvegetables,mainlydue

toacidisneutralized,theremovalofplantblackformation

factors;inaddition,milkoflime,sodiumcarbonate,magnesium

carbonateisanalkalinesubstance,hasremainedgreeneffect.

Butifthedosageislarge,itwillmakethevegetabletissue"tired",excessivelimemilkwillalsomakethevegetable

tissuetough;magnesiumcarbonateismoresafe.

（three）themethodofcrispnesspreservation

（1）thevegetablesaresoakedinaqueoussolutionofaluminumsaltorcalciumsalt,orcalciumsaltisaddeddirectlyinto

thepicklingsolution;

（2）withalkalinewaterimmersion（containingcalciumorcalciumchloride,calciumsulfateandothercalciumsalts）;

（3）limeandalumarecommonlyusedasbrittlesubstancesin

ourcountry.Calciuminlime

andaluminuminalumcombinewith

pecticsubstances,andgelof

gumacid

preventscell

breakdown.

Butthedosageshouldbewell

controlled,

0.05%ofthevegetable

weightisappropriate.Suchastoomuch,withabittertaste,

excellentorganization,butnotcrisp.Alumisacidicandcan

notbeusedingreenvegetables,soasnottoaffect

theflavor

ofpickles.

Two,picklesvegetablesattention

（a）

select

pickledpickledvegetables

rawmaterials,

mustmeet

twobasiccriteria:

oneisfresh,notaffectedbybacterial

infection,meetthehealthrequirements;twospeciesmustbe

right,notanyvegetablesaresuitableforpickling.For

example,

somevegetables

contain

alot

ofwater,afraidafraid

tosqueezepressure,easytorotrotten,likeripetomatoes

shouldnotbepreserved;therearesomevegetablescontaina

lot

offiber,

suchaspickled

leeks

fromwater,only

crude

fiber,

without

muchnutrition,

eat

notaste;

eatsomevegetables

such

aslettucesingle.Thatissuitableforrawfoodorsoup,fried,

stewthepoor,itisnotpreserved.Therefore,pickled

vegetables,shouldchoosethoseresistantstorage,notafraid

ofpressure,squeezing,fleshysolidvarieties,suchascabbage,

radish,turnipkohlrabi,etc..

Pickleshavethebestchoiceoffreshvegetables.Ifthe

vegetables

foraperiod

of

time,

will

disappearwithwaterand

consumecertain

nutrition,

agingphenomenon,not

suitablefor

curing:

athick,

hardseed;

twoisalot

of

sugar,

meatbaking,

not

tender

crisp;

especially

chlorophyll

morevegetables

fiber

into

hard,pickledpickles

"."

that

is

not

easytochew,

taste

isnot

good.Therefore,

the

bestchoiceof

sixor

sevenmature

freshvegetables.

Nomatterthewholetree,thepickledvegetablesorprocessedintostrips,strips,blocks,plates,haveregularshape,sizeandthicknessofthebasicsymmetry,payattentiontocolor,smell,taste,typeandappearance.

（two）accuratelygrasptheamountofsalt

Saltis

thebasic

auxiliaryrawmaterialforpickledvegetables.

Whethertheamountofsaltissuitableisthekeytopickle

saltedvegetables

according

tothestandard.

Basicstandard

for

thesaltpickledvegetables,vegetablescannotexceedthe

maximumof25%（suchas50kilograms

ofpickled

vegetables,

salt

cannotexceed12.5kg）;thelowestsaltamountnotlessthan

10%oftheweightofthevegetables（fastpickledvegetables

except）.

Pickled

vegetables,

roots

andvegetables,theamou