酢辣椒中微生物成分变化的研究

Study on the Change of Components of Microorganism in Fermented Cayenne

采用多菌种混合发酵法制酢辣椒,利用多波长扫描法测定所得酢辣椒中微生物的数量。通过与传统发酵法作比较,探索两种酢辣椒中微生物数量的变化关系,为酢辣椒的大规模工业自动化生产提供理论参考。

This article states how fermented cayenne is made from fermented muhi-bacterium, in which multi-wavelength scan can be used to detect the amount of microorganism. Compared with traditional ferment methods, the change of the amount of microorganism provides the theoretic basis to develop cosmically industrialized autoimmunization produce.