中国食品添加剂Issue(6)：173-176,4.
甜菊甙A3对酸菜腌制过程中主要微生物变化的研究
Resaerch of rebaudioside A on the major changes of microbial in sauerkraut
摘要
Abstract
Lactic acid bacteria powder, a leavening agent was added to stevia glycosides A3 with the concentration of 5% , 10% , 15% during sauerkraut fermentation. The control was carried under the same situation. The major microbial indicators (lactic acid bacteria, mold and yeast, E. coli) were determined and sensory evaluation was performed at the different stage during curing. The effect of Stevia glycosides A3 on the curing process of the microbial of sauerkraut was studied. The results show stevia glycosides A3 had no significant effect on the growth of lactic acid bacteria. It also had no effect on yeast, mold and changes in the number of E. coli. This indicated that stevia glycosides A3 had no significant effect on microbial growth but created a new taste of sauerkraut - sweet and sour.关键词
甜菊甙A3/发酵/酸菜/乳酸菌Key words
Rebaudioside A/fermentation/sauerkraut/lactic acid bacteria/分类
轻工纺织引用本文复制引用
钱丽丽,左锋,孙丽建,姚笛,张丽萍..甜菊甙A3对酸菜腌制过程中主要微生物变化的研究[J].中国食品添加剂,2011,(6):173-176,4.基金项目
黑龙江八一农垦大学学成、引进人才科研启动基金项目. （）
