Propionibacteria in fermented vegetables
Propionibacteria in fermented vegetables
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DOI：
10.1051/lait:199919
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发表时间：
1999-01-01
期刊：
影响因子：
--
通讯作者：
Warminska-Radyko, I
中科院分区：
文献类型：
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作者：
Babuchowski, A;Laniewska-Moroz, L;Warminska-Radyko, I
本文介绍了丙酸杆菌 (PAB) 在发酵蔬菜生产中的应用结果：酸菜、红甜菜汁和蔬菜沙拉。在发酵所用的乳酸菌（LAB）中添加PAB可增加叶酸、维生素B-12、丙酸和乙酸的含量，抑制有害和病原微生物并延长产品的保质期。使用 PAS 制成的产品通常比仅使用 LAB 制成的产品具有更好的感官特性。在长时间发酵中，例如酸菜，在加工和储存过程中会产生大量 PAB 代谢物。另一方面，在短时间发酵中，例如红甜菜汁，最终产品中代谢物的浓度主要取决于它们在所用 PAB 接种物中的浓度。 (C) Inra/Elsevier，巴黎。
This paper presents the results of the application of propionibacteria (PAB) to the production of fermented vegetables: sauerkraut, red beet juice and vegetable salads. The addition of PAB to the lactic acid bacteria (LAB) used in the fermentation led to increases in folacin, vitamin B-12, propionic and acetic acid contents, inhibition of harmful and pathogenic microorganisms and the extension of the shelf-life of the products. Products made with PAS usually had better organoleptic characteristics than products made only with LAB. In long fermentations, such as for sauerkraut, substantial amounts of metabolites from PAB were produced during processing and storage. On the other hand, in short fermentations, such as for red beet juice, the concentration of metabolites in the final product depended predominantly on their concentration in the inoculum of PAB used. (C) Inra/Elsevier, Paris.