| 柑桔汁微生物脱苦的研究 |
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| 引用本文： | 刘虎成,李川,黄春健.柑桔汁微生物脱苦的研究[J].饮料工业,2000,3(3):17-20. |
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| 作者姓名： | 刘虎成 李川 黄春健 |
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| 作者单位： | 1. 西南农业大学食品科学院,重庆,400716
2. 邗江县多种经营管理局,江苏,邗江,225100 |
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| 摘 要： | 以ＡＳ１．１４菌种，采用Ｋ－角叉胶进行包埋，研究固定化醋酸杆菌在柑桔汁苦味脱除中的应用。重点研究了选择性培养条件的确定、固定化细胞生物反应器的设计及应用。表明：ＡＳ１．４１在柑桔法中脱苦中可行的。另外，把ＡＳ１．４１菌种用于柑桔汁脱苦的国内外尚属首次。
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| 关 键 词： | 醋酸杆菌 柑桔汁 柠碱 脱苦 固定化细胞 |
Research on the microbial debittering of Citrus juices |
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| Liu Hucheng,Li Chuan,Huang Chunjian.Research on the microbial debittering of Citrus juices[J].Beverage Industry,2000,3(3):17-20. |
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| Authors: | Liu Hucheng Li Chuan Huang Chunjian |
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| Abstract: | The application of acetobacter to the debittering of limonin in Citrus juices was investigated with AS1\^41 as strain and K-carrageen used for immobilization.The determination of selective culturing conditions and the design and use of reactor of immobilized cells were focused on in the research.The results indicated that the debittering of Citrus juices with AS1\^41 was not only feasible,but also initiated at home and abroad. |
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| Keywords: | acetobacter Citrus juice limonin debittering immobilized cell |
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