泡菜用直投式发酵剂的研究
|
摘要
本文研究了从三种天然优势乳酸菌菌株短乳杆菌(Lactobacillus brevis)、干酪乳杆菌(Lactobacillus casei)、植物乳杆菌(Lactobacillus plantarum)中优选菌种用于制备蔬菜发酵用直投式发酵剂(DVS)的主要影响因素和工艺过程。
首先研究了上述三种乳酸菌株单独或复配使用对发酵甘蓝品质的影响。甘蓝接种后,常温条件(约24℃)下发酵3天,监测pH值、总酸、亚硝酸含量、乳酸菌总数的变化情况及感官品质。结果表明按短乳杆菌：植物乳杆菌=1:1复配,总接种量为2-3%,甘蓝泡菜的发酵效果最好。当总接种量为2%时,发酵后泡菜的pH为3.35,总酸为0.74%,乳酸菌活菌数为8.93*107cfu/mL,感官品质也最佳,评分值达到12.1/15.0,亚硝酸盐含量为14.2 mg/kg。
然后研究了短乳杆菌、植物乳杆菌的高密度培养,结果表明,短乳杆菌从延滞期到衰亡期的时间为24h,对短乳杆菌影响最大的是初始pH值,pH值较高培养效果较好,接种量影响不大；植物乳杆菌从延滞期到衰亡期的时间为27h,对植物乳杆菌影响最大的是接种量,接种量较小生长较好,初始pH值影响甚小。短乳杆菌比植物乳杆菌更能适应低温环境。在优化的培养条件下,培养密度可达到1.15-1.26*1010cfu/mL
最后初步尝试了直投发酵剂的制备工艺。短乳杆菌和植物乳杆菌培养液在4000r/min下离心30min,添加脱脂乳、乳糖、葡萄糖、维生素C、D-山梨醇、L-谷氨酸按照一定比例混合而成的保护剂,通过冷冻干燥,离心回收率分别为：63.9%,74.6%,离心得率分别为：3.75%,3.50%,冻干回收率分别为52.8%,29.4%,冻干得率分别为26.9%,23.0%,冻干粉的活菌密度分别为2.4*109cfu/g,2.74*109cfu/g。按质量比1:1复配后发酵甘蓝泡菜,在常温条件(约24℃),总接种量为1%,发酵3天甘蓝泡菜的发酵效果较好。发酵后泡菜的pH为3.50,总酸为0.89%,乳酸菌活菌数为8.98*107cfu/mL,感官评定也最佳,达到11.6/15.0,亚硝酸盐含量最低为15.6mg/kg。
This paper studied the preparation of direct vat starter (DVS) from 3 natural Lactobacillus bacteria Lactobacillus brevis, Lactobacillus casei, Lactobacillus plantarum, for using in vegetable fermentation. The effects of the 3 bacteria as starters individually or combined on the quality of cabbage pickle were investigated. pickle was fermented at room temperature (24℃) for 3 days, with following parameters monitored:pH, titratable acidity(TA), nitrite content, viable cell counts and sensory attributes. Results showed that the combination of Lactobacillus brevis and Lactobacillus plantarum at a ratio of 1:1, with a 2-3% total inoculation had the best effect on fermentation. With the above strains combination and 2% inoculation, the pH reached 3.35, TA reached 0.74%, viable cell counts was 8.93*107cfu/mL, score of sensory analysis was 12.1/15, content of nitrite was 14.2 mg/kg after 3 days of fermentation.
Moreover, The high dense cultivation of L.b and L.p was studied. The period between lag phase and decline phase was 24h for L.b, the cultivation of L.b was positively impacted by a higher initial pH, and not affected by the quantity of inoculation. While the period between lag phase and decline phase was 27h for L.p. The cultivation of L.p was better at a controlled quantity of inoculation, but not much influenced by the initial pH. L.b has a better toleration to low temperature than L.p. The dense of L.b and L.p were 1.15*1010to 1.26*1010 cfu/mL by optimization.
Finally, the preparation process of DVS was tried out. L.b and L.p were centrifuged at 4000rpm for 30 min, added skim milk, lactose, glucose, VC, D-sorbite, L-glutamic acid with certain ration as protect agent, and freeze-dried. The recovery of L.b and L.p by centrifuging were 63.9% and 74.6%, the yield were 3.75% and 3.50%, recovery of L.b and L.p by freeze-drying were 52.8% and 29.4%, yield were 26.9% and 23.0%. The viable lactobaccilus of DVS were 2.4*109 cfu/g and 2.74*109 cfu/g respectively. The DVS of L.b and L.p were mixed at a ratio of 1:1. It was recommended to inoculate the mixture with 1% at room temperature (24℃) for best quality of pickle fermentation. The fermented pickle had a pH at 3.5,0.89% TA,8.98*107cfu/mL viable lactobaccilus, sensory assessment score at 11.6/15.0, and the lowest nitrite content of 15.6mg/kg (far below the GB upper limit at 40mg/kg).
首先研究了上述三种乳酸菌株单独或复配使用对发酵甘蓝品质的影响。甘蓝接种后,常温条件(约24℃)下发酵3天,监测pH值、总酸、亚硝酸含量、乳酸菌总数的变化情况及感官品质。结果表明按短乳杆菌：植物乳杆菌=1:1复配,总接种量为2-3%,甘蓝泡菜的发酵效果最好。当总接种量为2%时,发酵后泡菜的pH为3.35,总酸为0.74%,乳酸菌活菌数为8.93*107cfu/mL,感官品质也最佳,评分值达到12.1/15.0,亚硝酸盐含量为14.2 mg/kg。
然后研究了短乳杆菌、植物乳杆菌的高密度培养,结果表明,短乳杆菌从延滞期到衰亡期的时间为24h,对短乳杆菌影响最大的是初始pH值,pH值较高培养效果较好,接种量影响不大；植物乳杆菌从延滞期到衰亡期的时间为27h,对植物乳杆菌影响最大的是接种量,接种量较小生长较好,初始pH值影响甚小。短乳杆菌比植物乳杆菌更能适应低温环境。在优化的培养条件下,培养密度可达到1.15-1.26*1010cfu/mL
最后初步尝试了直投发酵剂的制备工艺。短乳杆菌和植物乳杆菌培养液在4000r/min下离心30min,添加脱脂乳、乳糖、葡萄糖、维生素C、D-山梨醇、L-谷氨酸按照一定比例混合而成的保护剂,通过冷冻干燥,离心回收率分别为：63.9%,74.6%,离心得率分别为：3.75%,3.50%,冻干回收率分别为52.8%,29.4%,冻干得率分别为26.9%,23.0%,冻干粉的活菌密度分别为2.4*109cfu/g,2.74*109cfu/g。按质量比1:1复配后发酵甘蓝泡菜,在常温条件(约24℃),总接种量为1%,发酵3天甘蓝泡菜的发酵效果较好。发酵后泡菜的pH为3.50,总酸为0.89%,乳酸菌活菌数为8.98*107cfu/mL,感官评定也最佳,达到11.6/15.0,亚硝酸盐含量最低为15.6mg/kg。
This paper studied the preparation of direct vat starter (DVS) from 3 natural Lactobacillus bacteria Lactobacillus brevis, Lactobacillus casei, Lactobacillus plantarum, for using in vegetable fermentation. The effects of the 3 bacteria as starters individually or combined on the quality of cabbage pickle were investigated. pickle was fermented at room temperature (24℃) for 3 days, with following parameters monitored:pH, titratable acidity(TA), nitrite content, viable cell counts and sensory attributes. Results showed that the combination of Lactobacillus brevis and Lactobacillus plantarum at a ratio of 1:1, with a 2-3% total inoculation had the best effect on fermentation. With the above strains combination and 2% inoculation, the pH reached 3.35, TA reached 0.74%, viable cell counts was 8.93*107cfu/mL, score of sensory analysis was 12.1/15, content of nitrite was 14.2 mg/kg after 3 days of fermentation.
Moreover, The high dense cultivation of L.b and L.p was studied. The period between lag phase and decline phase was 24h for L.b, the cultivation of L.b was positively impacted by a higher initial pH, and not affected by the quantity of inoculation. While the period between lag phase and decline phase was 27h for L.p. The cultivation of L.p was better at a controlled quantity of inoculation, but not much influenced by the initial pH. L.b has a better toleration to low temperature than L.p. The dense of L.b and L.p were 1.15*1010to 1.26*1010 cfu/mL by optimization.
Finally, the preparation process of DVS was tried out. L.b and L.p were centrifuged at 4000rpm for 30 min, added skim milk, lactose, glucose, VC, D-sorbite, L-glutamic acid with certain ration as protect agent, and freeze-dried. The recovery of L.b and L.p by centrifuging were 63.9% and 74.6%, the yield were 3.75% and 3.50%, recovery of L.b and L.p by freeze-drying were 52.8% and 29.4%, yield were 26.9% and 23.0%. The viable lactobaccilus of DVS were 2.4*109 cfu/g and 2.74*109 cfu/g respectively. The DVS of L.b and L.p were mixed at a ratio of 1:1. It was recommended to inoculate the mixture with 1% at room temperature (24℃) for best quality of pickle fermentation. The fermented pickle had a pH at 3.5,0.89% TA,8.98*107cfu/mL viable lactobaccilus, sensory assessment score at 11.6/15.0, and the lowest nitrite content of 15.6mg/kg (far below the GB upper limit at 40mg/kg).
引文
[1]雁群.包心菜——和胃健脾又防癌.长寿,2009(9)：34.
[2]汪醒平.春甘蓝未熟抽薹原因分析及预防措施.河南农业,2010(2)：36.
[3]张熙.最新营养蔬菜排名.中外妇儿健康,2010(6)：65-66.
[4]田乃中,张祖坪,王文仲.维生素U治疗胃及十二指肠溃疡的临床观察.天津医药,1962,7：23-25.
[5]张修炎.维生素U对溃疡病52例近期疗效的观察[J].天津医药,1964,11：62-65.
[6]B. Olmedilla, F. Granado, I. Blanco, M. Vaquero, C. Cajigal. Lutein in patients with cataracts and age-related macular degeneration: a long-term supplementation study. Journal of Science of Food and Agriculture,2001,81(9):904-909.
[7]G. Dagnelie, I. S. Zorge, T. M. McDonald. Lutein improves visual function in some patients with retinal degeneration:a pilot study via the Internet. Journal of the American Optometric Association,2000,71: 147-164.
[8]Elaine E. Vaughan, Elizabeth Caplice, R. Looney. Isolation from food sources, of lactic acid bacteria that produced antimicrobials. Journal of Applied Microbiology,1994,76(2):118-123.
[9]金清.朝鲜族传统发酵食品的营养保健功能.演变大学农学学报,2004,26(3)：208-212.
[10]李文斌,唐中伟,宋敏丽.韩国泡菜营养价值与保健功能的最新研究.农产品加工·学刊,2006(8)：83-84.
[11]林森.甘蓝卷心菜可防膀胱癌.今日科苑,2009(17)：97.
[12]Kim Junqeun, Matsumoto Nakako. Comparison for the preference characteristics of kimchi between Korean and Japanese. Journal for the integrated study of dietary habits,2006,17(3),217-223.
[13]汉城大学科研小组.韩国泡菜乳酸菌培养液能有效杀死禽流感病毒[J].食品药品信息摘编·国外分册(Food and Drug News Digest),2005(13):19.
[14]高岭.四川泡菜与韩国泡菜市场工艺的区别.中国调味品,2004,12:3-5.
[15]杨洁彬等.乳酸菌生物学基础及应用.中国轻工业出版社,1996,198-397.
[16]钟龙往.韩国泡菜产业现代化的启示.当代蔬菜.2005,6:6.
[17]C. S. Perderson, M. N. Aibury. The effect of pure-culture inoculation on fermentation of cucumbers. Food Technology,1961,15: 351-354.
[18]罗玲泉,刘成国.DVS乳酸菌发酵剂研究进展.中国食品工业,2007(2)：62-63.
[19]李华,罗艳娥,刘延琳.真空冷冻干燥微生物的研究进展.微生物学通报,2002,29(3)：78-82.
[20]麻颖秀,潘丽娜,吕建民.浓缩型直投式乳酸菌发酵剂DVS制备及应用概述.承德职业学院学报,2007(3)：113-115.
[21]赵晋,王娇.直投式酸奶发酵剂的应用与研究.中国乳业,2006(11)：54-56.
[22]李幼筠等.泡菜乳酸菌种的选育(一).中国调味品,1996(11)：14-18.
[23]吴蕊,田洪涛等.泡菜中优良乳酸菌的分离、鉴定及发酵特性.生物加工过程,2009,7(3)：51-55.
[24]巨晓英,韩烨,周志江.自然发酵泡菜中乳酸菌的分离鉴定.科研开,2008(5)：29-31.
[25]张刚.乳酸细菌——基础、技术和应用.化学工业出版社.2006,132-212.
[26]孟祥晨,杜鹏,李艾黎.乳酸菌与乳品发酵剂.科学出版社.2009,249-342.
[27]孙桂丹,张小平,陈曦.泡菜用乳酸菌发掘培养基的优化及发酵效果研究[J].四川农业大学学报,2007,25(1)：51-54.
[28]周国磊,董英.泡菜用乳酸菌富集培养工艺的研究[J].食品与发酵工业,2008,34(6)：98-101.
[29]万红兵等.保加利亚乳杆菌番茄复合汁增菌培养基的优选研究.中国乳品工业,2006,34(8)：14-17.
[30]邓鹏超.乳酸菌的高密度培养及酸奶冻干发酵剂的研究.华中农业大学,硕士学位论文,2008.
[31]于修蠕.乳酸菌高密度培养基浓缩型发酵剂研究.南京工业大学,博士学位论文,2004.
[32]刘振民.乳酸菌高密度培养及浓缩型发酵剂研究.东北农业大学,博士学位论文,2002.
[33]马国辰.乳酸菌混合菌株增菌培养基的筛选.2006:321-392.
[34]李斌,董英.泡菜用乳酸菌富集培养的研究.食品科技,2005(1)：8-10.
[35]柏建玲,莫树平,郑婉玲等.乳酸菌增菌培养基的营养因子优化.生产与科研经验,2007,33(2)：79-81.
[36]孙翠焕,冀宝营,王艳华等.高活性乳酸菌发酵剂培养条件优化及活性测定.生物学杂志,2006,26(3)：70-73.
[37]隋欣,姜铁民,王建,陈历俊,周伟明.乳酸菌混合菌株基础培养基及增殖因子的筛选.食品研究与开发,2005,26(6)：49-52.
[38]张兰威,鄂志强,万海峰,徐松滨,刘万泉.乳酸菌增菌培养基筛选及干燥保护剂的选择.中国乳品工业,2000,28(2)：7-18.
[39]李志成,严佩峰,李红蕊,李博.乳酸菌基础培养基比较研究.食品研究与开发,2007,28(11)：71-74.
[40]张建友等.冻干乳酸菌菌种增菌培养基增殖因子的优化.微生物学通报,2006,33(1)：12-17.
[41]陈仲翔.泡菜直投式乳酸菌发酵剂的研究.江苏大学,硕士学位论文,2004.
[42]王海吉,赵辉,姚奇.混合乳酸菌发酵胡萝卜的研究[J].中国调味品,2009,34(5)：75-87.
[43]沈国华.纯菌接种发酵技术在腌渍蔬菜加工上的应用研究(二).中国调味品,2002(6)：24-31.
[44]毕金峰等.自然发酵酸菜汁中乳酸菌的分离鉴定及发酵剂的筛选.沈阳农业大学学报,2000,31(4)：346-349.
[45]罗云波.园艺产品贮藏加工学.中国农业大学出版社,2001：147.
[46]蒋和体.四川泡菜袋装发酵研究.食品科学,1994(4)：39-40.
[47]李先保,陈刚.兔肉发酵香肠菌种配比及发酵条件的研究.食品与发酵工业,2008,2：140-144.
[48]Raffaella Di Cagno, Rosalinda F. Surico, Sonya Siragusa et al. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows [J]. International Journal of Food Microbiology,2008,127:220-228.
[49]叶劲松,李洪军,廖洪波.菌种配比对发酵猪耳西式火腿品质的研究 [J].中国食品学报,2007,7(2)：75-79.
[50]吕育新.蔬菜品种对发酵蔬菜质量及纯乳酸菌发酵过程的影响[J].中国调味品,2009,34(2)：59-61.
[51]Ping-Mei Yan, Wen-Tong Xue, Sze-Sze Tan et al. Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai [J]. Food Control,2008,19: 50-55.
[52]李次力,缪铭,王金凤.花生乳酸发酵菌种的组合配比与发酵条件的研究[J].河南工业大学学报,2005,26(1)：71-74.
[53]蒲丽丽,刘宁,张英华,霍贵成.乳酸菌冻干保护剂及保护机理的研究进展.中国乳业,2005,6:50-52.
[54]万红兵,田洪涛,马晓燕,苏旭东,苑社强.直投式酸奶发酵剂制备过程中乳酸菌离心分离条件的研究.食品工业科技,2006,27(11)：69-71.
[55]贺稚非,向瑞玺,李洪军等.泡菜用直投式乳酸菌发酵剂的研究.食品科学,2007,27(8)：191-197.
[56]申彤,姜雷,杨洁.直投式泡菜乳酸菌发酵剂冷冻保护的研究.食品科学,2006,27(5)：106-108.
[57]袁亚宏,岳田利,高振鹏,赵多勇.冻干高活力乳酸菌粉保护剂的研究.西北农林科技大学学报(自然科学版),2003,31：82-88.
[58]董英,林泽营,周国磊,刘照关.泡菜乳酸菌冻干保护剂的研究.食品工业,2007,1：10-12.
[59]Nancy J. Gardner, Tony Savard, Paule Obermeier, Gary Caldwell, Claude P. Champagne. Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures. International Journal of Food Microbiology,2001,64: 261-275.
[60]陆兆新.食品生物技术导论.中国农业出版社,2002:294-295.
[61]N. Demiyr, K. S. Bachceci, J. Acar. The effects of different initial Lactobacillus plantarum concentrations on some properties of fermented carrot juice [J]. Journal of Food Processing and Preservation, 2006,30:352-363.
[2]汪醒平.春甘蓝未熟抽薹原因分析及预防措施.河南农业,2010(2)：36.
[3]张熙.最新营养蔬菜排名.中外妇儿健康,2010(6)：65-66.
[4]田乃中,张祖坪,王文仲.维生素U治疗胃及十二指肠溃疡的临床观察.天津医药,1962,7：23-25.
[5]张修炎.维生素U对溃疡病52例近期疗效的观察[J].天津医药,1964,11：62-65.
[6]B. Olmedilla, F. Granado, I. Blanco, M. Vaquero, C. Cajigal. Lutein in patients with cataracts and age-related macular degeneration: a long-term supplementation study. Journal of Science of Food and Agriculture,2001,81(9):904-909.
[7]G. Dagnelie, I. S. Zorge, T. M. McDonald. Lutein improves visual function in some patients with retinal degeneration:a pilot study via the Internet. Journal of the American Optometric Association,2000,71: 147-164.
[8]Elaine E. Vaughan, Elizabeth Caplice, R. Looney. Isolation from food sources, of lactic acid bacteria that produced antimicrobials. Journal of Applied Microbiology,1994,76(2):118-123.
[9]金清.朝鲜族传统发酵食品的营养保健功能.演变大学农学学报,2004,26(3)：208-212.
[10]李文斌,唐中伟,宋敏丽.韩国泡菜营养价值与保健功能的最新研究.农产品加工·学刊,2006(8)：83-84.
[11]林森.甘蓝卷心菜可防膀胱癌.今日科苑,2009(17)：97.
[12]Kim Junqeun, Matsumoto Nakako. Comparison for the preference characteristics of kimchi between Korean and Japanese. Journal for the integrated study of dietary habits,2006,17(3),217-223.
[13]汉城大学科研小组.韩国泡菜乳酸菌培养液能有效杀死禽流感病毒[J].食品药品信息摘编·国外分册(Food and Drug News Digest),2005(13):19.
[14]高岭.四川泡菜与韩国泡菜市场工艺的区别.中国调味品,2004,12:3-5.
[15]杨洁彬等.乳酸菌生物学基础及应用.中国轻工业出版社,1996,198-397.
[16]钟龙往.韩国泡菜产业现代化的启示.当代蔬菜.2005,6:6.
[17]C. S. Perderson, M. N. Aibury. The effect of pure-culture inoculation on fermentation of cucumbers. Food Technology,1961,15: 351-354.
[18]罗玲泉,刘成国.DVS乳酸菌发酵剂研究进展.中国食品工业,2007(2)：62-63.
[19]李华,罗艳娥,刘延琳.真空冷冻干燥微生物的研究进展.微生物学通报,2002,29(3)：78-82.
[20]麻颖秀,潘丽娜,吕建民.浓缩型直投式乳酸菌发酵剂DVS制备及应用概述.承德职业学院学报,2007(3)：113-115.
[21]赵晋,王娇.直投式酸奶发酵剂的应用与研究.中国乳业,2006(11)：54-56.
[22]李幼筠等.泡菜乳酸菌种的选育(一).中国调味品,1996(11)：14-18.
[23]吴蕊,田洪涛等.泡菜中优良乳酸菌的分离、鉴定及发酵特性.生物加工过程,2009,7(3)：51-55.
[24]巨晓英,韩烨,周志江.自然发酵泡菜中乳酸菌的分离鉴定.科研开,2008(5)：29-31.
[25]张刚.乳酸细菌——基础、技术和应用.化学工业出版社.2006,132-212.
[26]孟祥晨,杜鹏,李艾黎.乳酸菌与乳品发酵剂.科学出版社.2009,249-342.
[27]孙桂丹,张小平,陈曦.泡菜用乳酸菌发掘培养基的优化及发酵效果研究[J].四川农业大学学报,2007,25(1)：51-54.
[28]周国磊,董英.泡菜用乳酸菌富集培养工艺的研究[J].食品与发酵工业,2008,34(6)：98-101.
[29]万红兵等.保加利亚乳杆菌番茄复合汁增菌培养基的优选研究.中国乳品工业,2006,34(8)：14-17.
[30]邓鹏超.乳酸菌的高密度培养及酸奶冻干发酵剂的研究.华中农业大学,硕士学位论文,2008.
[31]于修蠕.乳酸菌高密度培养基浓缩型发酵剂研究.南京工业大学,博士学位论文,2004.
[32]刘振民.乳酸菌高密度培养及浓缩型发酵剂研究.东北农业大学,博士学位论文,2002.
[33]马国辰.乳酸菌混合菌株增菌培养基的筛选.2006:321-392.
[34]李斌,董英.泡菜用乳酸菌富集培养的研究.食品科技,2005(1)：8-10.
[35]柏建玲,莫树平,郑婉玲等.乳酸菌增菌培养基的营养因子优化.生产与科研经验,2007,33(2)：79-81.
[36]孙翠焕,冀宝营,王艳华等.高活性乳酸菌发酵剂培养条件优化及活性测定.生物学杂志,2006,26(3)：70-73.
[37]隋欣,姜铁民,王建,陈历俊,周伟明.乳酸菌混合菌株基础培养基及增殖因子的筛选.食品研究与开发,2005,26(6)：49-52.
[38]张兰威,鄂志强,万海峰,徐松滨,刘万泉.乳酸菌增菌培养基筛选及干燥保护剂的选择.中国乳品工业,2000,28(2)：7-18.
[39]李志成,严佩峰,李红蕊,李博.乳酸菌基础培养基比较研究.食品研究与开发,2007,28(11)：71-74.
[40]张建友等.冻干乳酸菌菌种增菌培养基增殖因子的优化.微生物学通报,2006,33(1)：12-17.
[41]陈仲翔.泡菜直投式乳酸菌发酵剂的研究.江苏大学,硕士学位论文,2004.
[42]王海吉,赵辉,姚奇.混合乳酸菌发酵胡萝卜的研究[J].中国调味品,2009,34(5)：75-87.
[43]沈国华.纯菌接种发酵技术在腌渍蔬菜加工上的应用研究(二).中国调味品,2002(6)：24-31.
[44]毕金峰等.自然发酵酸菜汁中乳酸菌的分离鉴定及发酵剂的筛选.沈阳农业大学学报,2000,31(4)：346-349.
[45]罗云波.园艺产品贮藏加工学.中国农业大学出版社,2001：147.
[46]蒋和体.四川泡菜袋装发酵研究.食品科学,1994(4)：39-40.
[47]李先保,陈刚.兔肉发酵香肠菌种配比及发酵条件的研究.食品与发酵工业,2008,2：140-144.
[48]Raffaella Di Cagno, Rosalinda F. Surico, Sonya Siragusa et al. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows [J]. International Journal of Food Microbiology,2008,127:220-228.
[49]叶劲松,李洪军,廖洪波.菌种配比对发酵猪耳西式火腿品质的研究 [J].中国食品学报,2007,7(2)：75-79.
[50]吕育新.蔬菜品种对发酵蔬菜质量及纯乳酸菌发酵过程的影响[J].中国调味品,2009,34(2)：59-61.
[51]Ping-Mei Yan, Wen-Tong Xue, Sze-Sze Tan et al. Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai [J]. Food Control,2008,19: 50-55.
[52]李次力,缪铭,王金凤.花生乳酸发酵菌种的组合配比与发酵条件的研究[J].河南工业大学学报,2005,26(1)：71-74.
[53]蒲丽丽,刘宁,张英华,霍贵成.乳酸菌冻干保护剂及保护机理的研究进展.中国乳业,2005,6:50-52.
[54]万红兵,田洪涛,马晓燕,苏旭东,苑社强.直投式酸奶发酵剂制备过程中乳酸菌离心分离条件的研究.食品工业科技,2006,27(11)：69-71.
[55]贺稚非,向瑞玺,李洪军等.泡菜用直投式乳酸菌发酵剂的研究.食品科学,2007,27(8)：191-197.
[56]申彤,姜雷,杨洁.直投式泡菜乳酸菌发酵剂冷冻保护的研究.食品科学,2006,27(5)：106-108.
[57]袁亚宏,岳田利,高振鹏,赵多勇.冻干高活力乳酸菌粉保护剂的研究.西北农林科技大学学报(自然科学版),2003,31：82-88.
[58]董英,林泽营,周国磊,刘照关.泡菜乳酸菌冻干保护剂的研究.食品工业,2007,1：10-12.
[59]Nancy J. Gardner, Tony Savard, Paule Obermeier, Gary Caldwell, Claude P. Champagne. Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures. International Journal of Food Microbiology,2001,64: 261-275.
[60]陆兆新.食品生物技术导论.中国农业出版社,2002:294-295.
[61]N. Demiyr, K. S. Bachceci, J. Acar. The effects of different initial Lactobacillus plantarum concentrations on some properties of fermented carrot juice [J]. Journal of Food Processing and Preservation, 2006,30:352-363.