| 现代固态发酵技术在食品加工业中的应用 |
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| 引用本文： | 姚跃飞,曾柏全.现代固态发酵技术在食品加工业中的应用[J].食品与机械,2005,21(6):89-92. |
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| 作者姓名： | 姚跃飞 曾柏全 |
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| 作者单位： | 中南林学院生命科学与技术学院,湖南,长沙,410004 |
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| 摘 要： | 比较了现代固态发酵与液体深层发酵、传统固态发酵各自的优缺点，分析了现代固态发酵过程中所用微生物、发酵基质和发酵工艺的特征与工艺参数检测和控制的方法，简要介绍了现代固态发酵技术在食品加工业中的应用，并描述了其发展趋势及应用前景。
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| 关 键 词： | 现代固态发酵 液体深层发酵 食品加工 |
| 收稿时间： | 2005-08-01 |
| 修稿时间： | 2005年8月1日 |
Application of modern solid-state fermentation technology in food processing |
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| YAO Yue-fei,ZENG Bai-quan.Application of modern solid-state fermentation technology in food processing[J].Food and Machinery,2005,21(6):89-92. |
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| Authors: | YAO Yue-fei ZENG Bai-quan |
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| Affiliation: | Life Science and Technology College of Central South Forestry University, Changsha, Hunan 410004, China |
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| Abstract: | The liquid-state fermentation and the traditional solid-state fermentation are compared with the modem solid-state fermentation. The microorganism, substrate, technology, determination and control of technological parameters in the modern solid-state fermentation were analyzed. The application of meden solid-state fermentation in food processing are introduced. The tendency of development and the prospect of application of the the modem solid-state fermentation was also discussed. |
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| Keywords: | Moden solid-state fermentation Submerged liquid fermentation Food processing |
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