de Castro A, Montaño A, Sánchez A H, Rejano L
Instituto de la Grasa (CSIC), Seville, Spain.
Int J Food Microbiol. 1998 Feb 17;39(3):205-11. doi: 10.1016/s0168-1605(98)00003-8.
The controlled fermentation of peeled, blanched garlic, using a starter culture of Lactobacillus plantarum, was studied and compared with that of unblanched garlic. Blanching was carried out in hot water (90 degrees C) for 15 min. The starter grew abundantly in the case of blanched garlic, producing mainly lactic acid and reaching a pH of 3.8 after 7 days, but its growth was inhibited in unblanched garlic. Ethanol and fructose, coming from enzymatic activities of the garlic, and a green pigment were formed during the fermentation of unblanched garlic, but not of blanched garlic. The blanched garlic fermented by L. plantarum, even without a preservation treatment (pasteurization), was microbiologically stable during storage at 30 degrees C in an acidified brine (approximately 3% (w/w) NaCl and pH 3.5 at equilibrium), but fructans were hydrolyzed. The packed fermented product and that obtained by direct packing without fermentation were not significantly different with regard to flavour.
研究了使用植物乳杆菌发酵剂对去皮、焯水蒜进行的受控发酵，并与未焯水蒜的发酵进行了比较。焯水在90℃热水中进行15分钟。在焯水蒜的情况下，发酵剂大量生长，主要产生乳酸，7天后pH值达到3.8，但在未焯水蒜中其生长受到抑制。未焯水蒜发酵过程中，由于大蒜的酶活性产生了乙醇和果糖以及一种绿色色素，而焯水蒜发酵过程中未产生。经植物乳杆菌发酵的焯水蒜，即使未经保存处理（巴氏杀菌），在30℃下于酸化盐水（平衡时约3%（w/w）NaCl，pH 3.5）中储存期间微生物学上也是稳定的，但果聚糖被水解。包装好的发酵产品与未经发酵直接包装的产品在风味方面没有显著差异。
