不同微生物组合对发酵剁辣椒品质的影响

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不同微生物组合对发酵剁辣椒品质的影响(6200字)
摘要: 本文采用自然发酵辣椒做对照及不同盐度发酵，比较了5种混合乳酸菌组合发酵对辣椒品质、乳酸菌数量、菌落总数等指标的影响。结果表明：8%盐度对发酵辣椒的品质优于12%，以5号混合菌株发酵性能最好，接入纯种发酵产品，发酵后产品亚硝酸盐含量较低。
关键词：微生物；低盐发酵；剁辣椒

Effect of quality with different mixed-microbial in making fermented chili
Abstract：In this paper, the experiment was carried out to compare with the effects of fermentation by 5 mixed- lactic acid ferment strain combination on quality, lactic acid bacteria amount and total bacteria amount of chili products as compared to natural fermentation and in different salinity. The results showed that 8% salinity better than 12% salinity in quality of fermented chili; the best suitable lactic acid ferment strain combination is 5th mixed-strain. charging pure fermented strain ，the products had a lower nitrite content.
Key words：；microorganism；low-salt fermentation；chili