摘要
实验研究了大蒜、生姜、辣椒、花椒4种香辛料对四川泡菜发酵过程中的优势菌种酵母菌生长的影响。发现大蒜对酵母菌的抑制作用明显强于促生长作用。生姜虽对大多数供试酵母菌有不明显的抑制作用,但对少数菌促生长作用却十分明显,只是浓度超过6%时反而会抑制菌的生长。辣椒对所测试的酵母菌都有较明显的抑制作用。花椒虽对大多数供试酵母菌有较明显的促生长作用,但对少数酵母菌也有较明显的抑制作用。这一结果为进一步改进四川泡菜的生产工艺过程、延长产品的货架期、提高产品的质量提供了理论指导。
This experiment studies the influence of four kinds of spices on the growth of yeast which mainly functions in the fermentation process of Sichuan pickle. The result shows that garlic has more obvious a fungistasis than a growth--promoting function on the growth of yeast. Ginger has an unobvious fungistasis on most of microbes; while it has an obvious growth--promoting function on some floras, which should be mentioned, when the concen- tration is higher than 6 %, it has an opposite function that restrains the growth of microbe. Chili has a fungistasis on all the yeasts which are rather obvious. Pricklyash has an apparent growth--promoting function on most of yeasts while it has an apparent fungistasis on a few floras. This result provides a theoretic guidance on how to further ameliorate the processing technology of Sichan pickle, prolong its shelf life and improve the quality.
出处
《中国调味品》
CAS
北大核心
2007年第6期28-31,共4页
China Condiment
