Effects of fermentation inoculated lactobacillus on quality and nitrite content of Chinese sauerkraut
The experiment was carried out to test the effects of fermentation by inoculating lactobacillus on quality and nitrite content of Chinese sauerkraut products as compared to natural fermentation. The results showed that not only the rate of production under condition of artificial fermentation was mo...
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| Format: | Article |
| Language: | English |
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Zhejiang University Press
2003-05-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/1008-9209.2003.03.0291 |
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| author | YANG Xing-min LIU Qing-mei XU Xi-yuan TANG An-zhang |
| author_facet | YANG Xing-min LIU Qing-mei XU Xi-yuan TANG An-zhang |
| author_sort | YANG Xing-min |
| collection | DOAJ |
| description | The experiment was carried out to test the effects of fermentation by inoculating lactobacillus on quality and nitrite content of Chinese sauerkraut products as compared to natural fermentation. The results showed that not only the rate of production under condition of artificial fermentation was more rapid, but also the products had a lower nitrite content. In addition, no nitrite peak was observed during the whole processing. The key factors that improve the quality of Chinese sauerkraut were the sugar content and lactobacillus inoculated. The optimal condition was found to be a combination of 25 ℃temperature, 4% table salt, 5% sucrose and artificial inoculation of a proper strain of lactobacillus. |
| format | Article |
| id | doaj-art-d59f4ce49d1745ce855bff43d6d9265c |
| institution | Kabale University |
| issn | 1008-9209 2097-5155 |
| language | English |
| publishDate | 2003-05-01 |
| publisher | Zhejiang University Press |
| record_format | Article |
| series | 浙江大学学报. 农业与生命科学版 |
| spelling | doaj-art-d59f4ce49d1745ce855bff43d6d9265c2025-08-20T03:58:18ZengZhejiang University Press浙江大学学报. 农业与生命科学版1008-92092097-51552003-05-012929129410.3785/1008-9209.2003.03.029110089209Effects of fermentation inoculated lactobacillus on quality and nitrite content of Chinese sauerkrautYANG Xing-minLIU Qing-meiXU Xi-yuanTANG An-zhangThe experiment was carried out to test the effects of fermentation by inoculating lactobacillus on quality and nitrite content of Chinese sauerkraut products as compared to natural fermentation. The results showed that not only the rate of production under condition of artificial fermentation was more rapid, but also the products had a lower nitrite content. In addition, no nitrite peak was observed during the whole processing. The key factors that improve the quality of Chinese sauerkraut were the sugar content and lactobacillus inoculated. The optimal condition was found to be a combination of 25 ℃temperature, 4% table salt, 5% sucrose and artificial inoculation of a proper strain of lactobacillus.https://www.academax.com/doi/10.3785/1008-9209.2003.03.0291Chinese sauerkrautfermentationqualitynitrite content |
| spellingShingle | YANG Xing-min LIU Qing-mei XU Xi-yuan TANG An-zhang Effects of fermentation inoculated lactobacillus on quality and nitrite content of Chinese sauerkraut 浙江大学学报. 农业与生命科学版 Chinese sauerkraut fermentation quality nitrite content |
| title | Effects of fermentation inoculated lactobacillus on quality and nitrite content of Chinese sauerkraut |
| title_full | Effects of fermentation inoculated lactobacillus on quality and nitrite content of Chinese sauerkraut |
| title_fullStr | Effects of fermentation inoculated lactobacillus on quality and nitrite content of Chinese sauerkraut |
| title_full_unstemmed | Effects of fermentation inoculated lactobacillus on quality and nitrite content of Chinese sauerkraut |
| title_short | Effects of fermentation inoculated lactobacillus on quality and nitrite content of Chinese sauerkraut |
| title_sort | effects of fermentation inoculated lactobacillus on quality and nitrite content of chinese sauerkraut |
| topic | Chinese sauerkraut fermentation quality nitrite content |
| url | https://www.academax.com/doi/10.3785/1008-9209.2003.03.0291 |
| work_keys_str_mv | AT yangxingmin effectsoffermentationinoculatedlactobacillusonqualityandnitritecontentofchinesesauerkraut AT liuqingmei effectsoffermentationinoculatedlactobacillusonqualityandnitritecontentofchinesesauerkraut AT xuxiyuan effectsoffermentationinoculatedlactobacillusonqualityandnitritecontentofchinesesauerkraut AT tanganzhang effectsoffermentationinoculatedlactobacillusonqualityandnitritecontentofchinesesauerkraut |