Application of bacillus coagulans and lactobacillus plantarum leavening agent in pickled Chinese cabbages

The invention discloses application of bacillus coagulans and lactobacillus plantarum as leavening agents in preparation of pickled Chinese cabbages, and belongs to the technical field of food fermentation. The leavening agent is prepared from two strains, namely bacillus coagulans and lactobacillus plantarum, and the two strains are inoculated into the Chinese cabbage in a composite manner. According to the low-salt pickled Chinese cabbages prepared through fermentation of the composite leavening agent, the nitrite content is remarkably reduced, acid production is fast, the fermentation period is shortened, and the taste and quality of the pickled Chinese cabbages can be obviously improved. 本发明公开了一种凝结芽孢杆菌和植物乳杆菌作为发酵剂在制备酸菜中的应用，属于食品发酵技术领域。发酵剂包含了凝结芽孢杆菌(Bacillus coagulans)和植物乳杆菌(Lactobacillus paraplantarum两菌株复合接种于白菜中。通过本复合发酵剂发酵制得的低盐酸菜，亚硝酸盐含量显著降低，产酸较快缩短发酵周期，且能明显改善酸菜的口感和品质。