机构地区: 东北农学院
出 处: 《东北农学院学报》 1993年第4期347-352,共6页
摘 要: 研究表明,脱水醋酸能有效抑制霉菌、酵母菌和细菌生长。每kg白菜加入0.1g脱水醋酸制酸菜,可有效防止酸菜腐烂而不影响乳酸菌的正常活性及酸菜的特有风味。 The experiments showed that DHA strongly inhibited the growth of molds, yeasts and bacteria. Adding 0.1g DHA per kg cabbage to the pickling water prevented the decay effectively, not influencing the normal activity of Lactobacillus and the characteristic flavor of the pickled Chinese cabbage.