| 酵母提前絮凝的研究进展 |
| |
| 引用本文： | 栾静,赵长新. 酵母提前絮凝的研究进展[J]. 食品与发酵工业, 2008, 34(12) |
| |
| 作者姓名： | 栾静 赵长新 |
| |
| 作者单位： | 大连工业大学辽宁省教育厅发酵重点实验室,辽宁,大连,116034 |
| |
| 摘 要： | 介绍了国内外关于酵母提前絮凝的研究进展及导致酵母提前凝的因素和酵母提前絮凝的假说机理,归纳了酵母絮凝的检测方法,提出了预防酵母提前絮凝的措施及酵母提前絮凝的研究方向。
|
| 关 键 词： | 酵母提前絮凝 微生物 多糖 抗菌肽 |
Advances in the Research of Premature Yeast Flocculation |
| |
| Luan Jing,Zhao Changxin. Advances in the Research of Premature Yeast Flocculation[J]. Food and Fermentation Industries, 2008, 34(12) |
| |
| Authors: | Luan Jing Zhao Changxin |
| |
| Abstract: | This article summarized the recent information of premature Yeast Flocculation(PYF).The cause for PYF and hypothesis of PYF were introduced;The examination methods for yeast flocculation were induced;The feasible measure for preventing PYF were proposed,and the development direction of PYF was analyzed. |
| |
| Keywords: | PYF microbes polysaccharides antibacterial peptide |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
