| 微生物对菜籽饼脱毒及一次性发酵酿造酱油应用研究 |
| |
| 引用本文： | 汪正华,魏晶石,沈俭. 微生物对菜籽饼脱毒及一次性发酵酿造酱油应用研究[J]. 中国调味品, 2000, 0(11): 6-10,29 |
| |
| 作者姓名： | 汪正华 魏晶石 沈俭 |
| |
| 作者单位： | 陕西省微生物研究所，陕西西安 710043 |
| |
| 摘 要： | 论述了不同种类酵母菌、霉菌对菜籽饼中硫代葡萄苷的降解脱毒效果及采用米曲霉菌对菜籽饼发酵脱毒一次性发酵酿制酱油的可行性及实际应用研究结果。
|
| 关 键 词： | 菜籽饼 发酵 葡萄糖苷 酱油 酿造 脱毒 微生物 |
| 文章编号： | 1000-9973(2000)11-0006-06 |
Practical research on rapeseed cake detoxication and one-step fermented soy sauce by microorganisms |
| |
| WANG Zheng-hua,WEI Jing-shi,SHEN-Jian. Practical research on rapeseed cake detoxication and one-step fermented soy sauce by microorganisms[J]. China Condiment, 2000, 0(11): 6-10,29 |
| |
| Authors: | WANG Zheng-hua WEI Jing-shi SHEN-Jian |
| |
| Abstract: | This paper, combined with our project resereh, reports the degradation and detoxication effects on the thioglucoside in rapeseed cake by different yeasts and molds, the feasibility and applications by using some Aspergillus in rapeseed cake fermentation detoxication and one -- step fermentation soy sauce brewing. |
| |
| Keywords: | rapeseed cake fermentation thioglucoside soy sauce brewing |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
