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 Wysłany: Sob 18:45, 02 Kwi 2011 Temat postu: herve leger skirt bxq dzd mcwa cjv |
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Screening of lactic acid bacteria fermented sauerkraut and preliminary study
150kg in the fermentation of cabbage , 22 ℃ training , regular determination of acid production,[link widoczny dla zalogowanych], taking three times the average. 2 Results and discussion 2.1 Isolation and identification of samples isolated from the sauerkraut ,[link widoczny dla zalogowanych], 27 strains of bacteria isolated from five through the identification of Lactobacillus (Lactobacillus) strain , denoted by B ... S, S. ... SS in the 5 strains on morphological and physiological characteristics there are differences (see Table 1). Species identification requires further study. Table 15 isolates Cao morphological and physiological characteristics of strains of morphological characteristics of short chain short chain shot vaccine Bacillus subtilis old woman old woman chain chain chain of Bacillus subtilis E short- ho -color +++++ gram minced meat fermentation of glucose fermentation fermentation Fermentation Fu Fermentation acid production of fiber sugar lactose + + A + + + + Gan met with sugar, one by one one - ---- 2.2 on the fermentation characteristics of these 5 strains were cultured. Cell measured at different time absorbance change and changes in pH ( Figure 1 ) , the corresponding bacterial generation time in Table 2. The results can be seen from the above 8-hour s strains dropped to 4.1 when the pH value , the acid is far superior to other strains , suitable for industrial production. 2.3 Analysis of fermentation processes determined by regular sampling to obtain pH curve ( Figure 2). After 21 trips to the acidity ,[link widoczny dla zalogowanych], crispness , flavor and taste and other aspects of taste , to reach a more satisfactory results (see Table 3). General of the study ,[link widoczny dla zalogowanych], s. No. strains suitable for industrial production of sauerkraut . Author; Liu Hongsheng and other lactic acid bacteria fermented sauerkraut and preliminary screening of 87OD (6B0nmIhrs Figure 15 isolates representative of seedlings fermentation pH change curve of OD changes on behalf of bad representatives of the strain symbol . B5 △ ▲ Is6 mouth one , DBv Ah Is9o ● Is,[link widoczny dla zalogowanych], 10 ●. Fig. 2s More than a s0s0-6060 ( old ) l1442 than the broken table does not break too sour appropriate moderate degree of JI 0696 is not hard Chuai degree 5l60 savory savory aroma of good taste good foot Ololl532l000088 Z154 Liaoning University Natural Science Edition 1 1997
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