%0 Journal Article
%T ANALYSIS OF LACTICS POPULATIONIN FERMENTATION OF THE CHINESE CABBAGE
酸白菜发酵中乳酸菌群的分析
%A Zhong Zhixuan Guo Jian
%A
钟之绚
%A 郭剑
%J 微生物学报
%D 1995
%I
%X In this paper, analysis of microorganisms flora during the process of fermentation of the Chinese Cabbage with inoculation was compared with that of natural fermentation. In the former case 6 Lactobacillus spp. was found and number of these bacteria reached to 109 per ml. Only 2 Lactobacillus spp. was found in the latter, the number was 108 per ml. With inoculation, number of other microorganisms decrease to 10% of that in natural process. Results indicated that inoculation accelerated the fermentation, one cycle need 4-5 days only, VC content in products was 80% higher also.
%K Lactic acid bacteria
%K Fermentation
Lactic
%K acid
%K bacteria
%K Fermentation
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=90BA3D13E7F3BC869AC96FB3DA594E3FE34FBF7B8BC0E591&jid=A3C6BA55AB623B90FA9104CFFC826F3C&aid=3C4F9590C2FB60F4868AB75BBB73785D&yid=BBCD5003575B2B5F&vid=6209D9E8050195F5&iid=CA4FD0336C81A37A&sid=67969BA850333433&eid=228A710F49B6CE58&journal_id=0001-6209&journal_name=微生物学报&referenced_num=22&reference_num=3