Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman, Jordan.
World J Microbiol Biotechnol. 1993 Mar;9(2):176-9. doi: 10.1007/BF00327831.
The controlled fermentation of turnip slices using Lactobacillus plantarum or Leuconostoc mesenteroides as starter cultures led to earlier acid production and earlier and more pronounced inhibition of Enterobacteriaceae than with uninoculated (natural) fermentation. Unlike the natural fermentation, the controlled fermentations did not show a yeast secondary fermentation and also had a better colour. Due to its ability to produce higher amounts of acid, the use of Lact. plantarum is more desirable than of Leuc. mesenteroides.
采用植物乳杆菌或肠膜明串珠菌作为发酵剂对萝卜片进行控 制发酵，可导致更早的产酸和更早、更明显地抑制肠杆菌科， 这优于未接种（自然）发酵。与自然发酵不同，控 制发酵不会出现酵母二次发酵，而且颜色也更好。由于其产酸能力较高， 使用植物乳杆菌比肠膜明串珠菌更可取。
