| 枸杞子、决明子对泡菜中乳酸菌生长的影响 |
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| 引用本文： | 林燕文,王茂先,陆宝君. 枸杞子、决明子对泡菜中乳酸菌生长的影响[J]. 食品研究与开发, 2006, 27(4): 67-69 |
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| 作者姓名： | 林燕文 王茂先 陆宝君 |
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| 作者单位： | 韩山师范学院生物系,广东,潮州,521041 |
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| 摘 要： | 在自然发酵的泡菜中，分别添加枸杞子和决明子两种中药材，检测这两种中药材不同含量对泡菜发酵过程中乳酸菌生长的影响。结果表明：添加适量的枸杞子或决明子均能促进乳酸菌生长，且维持高含菌量的时间也较长。因此，可选择廉价的、并能促进乳酸菌生长的中药材开发出新型泡菜保健食品。
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| 关 键 词： | 中药材 枸杞子 决明子 泡菜 乳酸菌 保健食品 |
| 收稿时间： | 2005-12-29 |
| 修稿时间： | 2005-12-29 |
STUDY ON THE INFLUENCE OF LYCIUM BARBARUM AND SEMEN CASSIAE ON THE LACTIC ACID BACTERIA IN PICKLE |
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| LIN Yan-wen,WANG Mao-xian,LU Bao-jun. STUDY ON THE INFLUENCE OF LYCIUM BARBARUM AND SEMEN CASSIAE ON THE LACTIC ACID BACTERIA IN PICKLE[J]. Food Research and Developent, 2006, 27(4): 67-69 |
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| Authors: | LIN Yan-wen WANG Mao-xian LU Bao-jun |
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| Affiliation: | Department of Biology, Hanshan Normal College, Chaozhou 521041, Guangdong, China |
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| Abstract: | By means of adding Lycium barbarum and Semen cassiae into natural fermentation pickle and determined the influence of Lycium barbarum and Semen cassiae on the Lactic acid bacteria in pickle. The results indicated that the proper amount of Lycium barbarum and Semen cassiae could increase the amount of Lactic acid bacteria and keep it unchanged for more time. It is possible to develop a new type health food of pickle using some cheap Chinese medicinal materials with a capability of improving the growth of Lactic acid bacteria. |
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| Keywords: | Chinese medicinal materials Lycium barbarum Semen cassiae pickle Lactic acid bacteria health food |
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