本科生食品专业优秀毕业答辩论文本科毕业论文乳酸发酵酸菜的应用讨论学 院：食品科学与工程学院专 业：食品科学与工程专业姓 名：学 号：指导老师：职 称：教授论文提交日期：二 Ο 一一年六月摘 要本论文以实验室提供的短乳杆菌 S1-3 和植物乳杆菌 Sc6-3、Sc9-6 三株乳杆菌为供试菌株，经测定其生长特性的基础上尝试发酵酸菜试验。结果显示，三株乳酸菌的最适生长温度均为 30-35℃，能够耐受的最大盐浓度为 7%。用不同菌种组合的发酵剂发酵白菜，筛选出的最佳菌种组合为： D1（S1-3:Sc9-6=1:1）；产品最佳发酵工艺参数为：接种量 3%、盐浓度 5%、发酵温度20℃、发酵时间 3 天。D1 组混合菌种的生产酸菜过程中，在发酵的初期(ld-3d)产酸速率远远大于对比组，，亚硝酸盐含量明显降低。关键词：酸菜；乳酸菌；筛选.AbstractThis paper provides a short laboratory S1-3 and Lactobacillus plantarum Sc6-3, Sc9-6 for the three strains of Lactobacillus strains tested, the growth characteristics were determined based on the attempt to fermented vegetable trials. The results showed that three strains of lactic acid bacteria are the optimal growth temperature 30-35 ℃, can withstand the maximum concentration of 7%. With different combinations of starter strains fermented cabbage, the best strains selected combination of: D1 (S1-3: Sc9-6 = 1:1); product optimal fermentation parameters were: 3% inoculum, salt Concentration of 5%, fermentation temperature 20 ℃, the fermentation time of 3 days. D1 group of mixed bacteria during the production of sauerkraut, in the early stages of fermentation (ld-3d) acid production rate far greater than the control group, the acid production times higher than the control group, significantly increase nitrite content decreased.Key words : Fermented vegetable ; Lactic acid bacteria (LAB) ; Filter目 录1 前言 ..............................................................1 概述 ...........................................................1 ...
