泡姜
- 网络Pickled Ginger
泡姜-
泡姜低温保存中主要营养物质和微生物区系的研究
Study on the Main Nutriment and Microorganism Species of Pickled Ginger during Low Temperature Storage
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低温泡姜的VC为鲜仔姜中VC含量的67.45%，中温发酵VC为鲜仔姜中VC含量的59.13%。
The content of VC in gingers of fermented at low temperature and normal temperature decreased to 67.45 % of the fresh gingers and 59.13 % , respectively .
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采用稀释平板法对泡姜中的微生物进行纯化分离。
Microorganisms were separated by adopting dilution plate .
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VC和发酵温度对泡仔姜中亚硝酸盐的影响
Effect of Vc and fermentation temperature on nitrite content in pickled Zingiber officinale