摘要
从腐败的豆瓣酱中分离获得了1株细菌和1株酵母菌;进行了苦瓜提取物对它们的抑制作用实验,并做了苦瓜提取物用于豆瓣酱防腐的应用试验,研究了添加不同浓度苦瓜提取物对豆瓣酱风味的影响。
1 bacteria and 1 yeast was separated from rotten bean sauce. This paper dealt with the antimicrobial function of momordica charantia extracts to microbe causing rot in bean sauce. Momordica charantia extracts was applied to bean sauce for experiment of antisepsis. The influence of momordica charantia extracts on the taste of bean sauce was studied.
出处
《四川食品与发酵》
2006年第1期45-47,共3页
Sichuan Food and Fermentation
关键词
苦瓜提取物
豆瓣酱
防腐
Momordica charantia extracts
bean sauce
antisepsis
