摘要
通过对辣椒发酵过程中发生的一系列物理、化学变化的分析 ,研究影响发酵过程的因素。发现微生物分泌果胶酶是组织软化的主要原因 ,用氯化钙可抑制果胶酶的活性 ,nisin与复合生物酶做保鲜剂可控制辣椒的发酵过程。
The factors affecting pepper fermentation were investigated. The experimental results indicated that the pectinase enzyme excreted from microbe was the primary factor intenerating tissue of pepper. CaCl 2 could control the forming of pectinase enzyme. Nisin and mix-biological enzyme could control the fermentation as fresh-keeping agents.
出处
《株洲工学院学报》
2002年第4期121-122,共2页
Journal of Zhuzhou Institute of Technology
基金
2 0 0 1年湖南省科技厅资助项目湘科计字 [2 0 0 1 ]第 1 73号
