| 固定化醋酸菌的调制与连续发酵食醋 |
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| 引用本文： | 周秀琴. 固定化醋酸菌的调制与连续发酵食醋[J]. 江苏调味副食品, 2004, 21(6): 23-24 |
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| 作者姓名： | 周秀琴 |
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| 作者单位： | 杭州味精厂,杭州,310009 |
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| 摘 要： | 介绍了以海藻酸钙凝胶作载体，固定醋酸菌的方法及以此连续发酵生产食醋的工艺。通过相关实验得出了最优理论控制参数及产品产率。
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| 关 键 词： | 海藻酸钙 连续发酵 固定化菌种 |
| 文章编号： | 1006-8481(2004)06-0023-02 |
The production of fixed acetic acid bacteria and the successively fermented vinegar |
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| ZHOU Xiu-qin. The production of fixed acetic acid bacteria and the successively fermented vinegar[J]. Jiangsu Condiment and Subsidiary Food, 2004, 21(6): 23-24 |
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| Authors: | ZHOU Xiu-qin |
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| Affiliation: | Hangzhou Gourment Powder Factory Hangzhou 310009 |
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| Abstract: | With marine alga acid calcium as its carrier, fixed acetic acid bacteria is produced. Using this method, vinegar is successively fermented. Some relative experiments point the best theoretical controlling parameter and productivity. |
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| Keywords: | marine alga acid calcium successive fermentation fixed bacterium |
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