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.%研究以乳酸菌粉为发酵剂,分别加入一定量的甜菊甙A3,使发酵液中甜菊甙A3含量为5％、10％、15％,进行酸菜发酵,同时做对照试验.分阶段测定腌制过程中酸菜主要微生物指标(乳酸菌、霉菌和酵母菌、大肠杆菌)和感官评定进行评价,探讨添加甜菊甙A3对酸菜腌制过程的微生物影响.结果表明,添加甜菊甙A3对乳酸菌的生长无显著影响,同时通过测定发酵过程中酵母菌、霉菌和大肠杆菌数量变化,也未见影响,说明甜菊甙A3对酸菜发酵过程中微生物生长无显著影响,并可以赋予了酸菜新的口感,酸甜适口.
展开▼
