- 期刊
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高麗菜醃漬中鹽濃度對微生物與產酸的影響
The Effect of Salt Used in the Cabbage Pickling Process on the Microbial Profile and Acid Production
摘要
本計畫的研究目的在建立醃漬高麗菜製程之最適鹽濃度，以確保安全衛生之加工。為使發酵過程中之乳酸菌快速生長且抑制雜菌生長，本研究使用不同比例的鹽（2%，3%，5%）來探討發酵醃漬過程中之產酸速度及產酸量，以及生菌數、乳酸菌、黴菌與酵母菌、大腸桿菌群的消長。乳酸菌繁殖速度較慢的處理為添加2%及3%鹽之發酵組，在14～21天菌相達到靜止期，21天後，達到死滅期。在醃漬7天後，酸度最快達到最高的處理是添加3%鹽，酸度約3.42%；其次是添加2%鹽的處理，酸度在第7天，產酸2.88%，1天才達到最高，約3.42%。在第7天產酸量最低的處理是添加5%鹽的處理，產酸2.16%。酵母菌菌量在第21天達到最高，菌量約10^6～10^7 cfu/g；乳酸菌菌量在第21天達到最高菌量約10^6～10^7 cfu/g。大腸桿菌群受鹽濃度影響較大，在添加2%鹽的醃漬高麗菜中，大腸桿菌群於第7天菌數增加，約10^2 cfu/g，到第14天開始有減少的趨勢，到第21天沒有檢出。添加5%鹽，第7天則沒有檢出大腸桿菌群。高麗菜醃漬發酵三種鹽濃度中，以產酸量及產酸速度而言，3%鹽濃度處理組發酵產酸量最高，5%鹽濃度處理組產酸量最低。醃漬初期以中溫微好氣菌為優勢菌，醃漬中後期是以乳酸菌、黴菌及酵母菌為優勢菌。在乳酸菌、黴菌及酵母菌、中溫微好氣菌三種菌相中，鹽濃度5%的處理比3%鹽及2%鹽濃度的處理，早一週達到最高菌數。
並列摘要
The objective of this study was to establish an appropriate salt concentration for cabbage pickling process. In order to encourage the growth of lactobacillus and concomitantly inhibit all other microorganisms, concentrations of 2%, 3% and 5% of NaCl were used in three separate lots of cabbage leaves. During the pickling process, the acid production and the numbers of aerobic plate counts, lactobacilli, molds and yeasts, and coliforms were analyzed on day 0, 7, 14, 21, and 28. After 7 days the highest level of acid, 3.42 g/100mL, was found in the 3% NaCl lot. The colony forming units of microorganisms remained in a stationary phase throughout the first 21 days of culture. The death phase commenced after day 21. The highest number of colony forming units of lactobacillus as well as units of yeast and mold were observed on day 14 and 21. The proliferation of the coliform bacteria was at its maximum from days 1 through 7 in the 2% NaCl solution. From days 7 to 14 it declined and the acidity increased from 2.88-3.21 g/100mL during the same interval. On day 21 the coliform population was undetectable.