| KCl与NaCl在低盐固态法酱油发酵中的应用比较 |
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| 引用本文： | 陶兴无. KCl与NaCl在低盐固态法酱油发酵中的应用比较[J]. 中国调味品, 2005, 0(8): 9-12,27 |
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| 作者姓名： | 陶兴无 |
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| 作者单位： | 武汉工业学院,生物与化学工程系,湖北,武汉,430023 |
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| 摘 要： | 对KCl与NaCl在低盐固态酱油发酵中的应用进行了比较研究。结果表明：用KCl代替NaCl，KCl的浓度要高于NaCl才能抑制发酵期间杂茵的污染，且使用KCl的发酵效果比NaCl要好。
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| 关 键 词： | 低钠酱油 氯化钾（KCl） 氯化钠（NaCl） 低盐固态发酵 |
| 文章编号： | 1000-9973（2005）08-0009-04 |
| 收稿时间： | 2005-05-10 |
| 修稿时间： | 2005-05-10 |
Study on comparing KCl with NaCl to make soy sauce by low-salt solid fermentation |
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| TAO Xing-wu. Study on comparing KCl with NaCl to make soy sauce by low-salt solid fermentation[J]. China Condiment, 2005, 0(8): 9-12,27 |
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| Authors: | TAO Xing-wu |
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| Abstract: | It was studied to compare KCl with NaCl to make soy sauce by low--salt solid fermentation. The results showed on condition that NaC1 was replaced by KCl , that the concentration of KCl should higher than that of NaCl to restrain microbial contamination during cultivation and the use of KCI for fermentation is better than that of NaCl. |
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| Keywords: | low-sodium soy sauce potassium chloride(KCl) sodium chloride(NaCl) low-salt solid fermentation |
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