Effect of pH on Nitrite Reduction of Pickled Chinese Cabbage

摘要：

The pickled Chinese cabbage is one of the traditional fermented vegetables in China. In this article, the spontaneous and Lactic acid bacteria(LAB) inoculated fermentation methods were compared. The nitrite peak came forth at the middle stage of natural fermentation, but did not appear at the LAB starter fermentation. The pickled Chinese cabbage with natural and inoculated processing was safe, as no nitrite was monitored at the end of the fermentation. The acid milieu was meritorious in eradicating the cumulated nitrite in pickled Chinese cabbage.

作者: Chang-lu Wang Yan-yan Ma Mian-hua Chen Yu-rong Wang Shi Lei Feng-juan Li Da-wei Liu

作者单位: Key Laboratory of Food Nutrition and SafetyTianjin University of Science & Technology, Ministry of Education College of Food Engineering and Biotechnology, Tianjin University of Science & Technology No.29, the 13th Avenue, TEDA, Tianjin 300457, P.R.Chi

会议类型: 国际会议

会议名称: The 4th International Conference on Bioinformatics and Biomedical Engineering(第四届IEEE生物信息与生物医学工程国际会议 iCBBE 2010)

会议地点: 成都

会议语种:英文

页码: 1-4

在线出版日期: 2010-06-18（万方平台首次上网日期，不代表论文的发表时间）