| 液体深层发酵法制备灵芝苹果保健醋的工艺研究 |
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| 引用本文： | 陈辉,李书国,杜进民,田立琴. 液体深层发酵法制备灵芝苹果保健醋的工艺研究[J]. 食品科学, 2002, 23(8): 138-141 |
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| 作者姓名： | 陈辉 李书国 杜进民 田立琴 |
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| 作者单位： | 河北科技大学生物工程与食品科学学院 |
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| 摘 要： | 本文研究了以苹果、灵芝为主要原料,采用液体深层发酵技术,经酒精发酵,醋酸发酵制备灵芝苹果保健醋的工艺条件,并探讨了酵母菌种,醋酸菌种的驯化培养和醋酸发酵条件的优化。
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| 关 键 词： | 灵芝苹果醋 液体发酵 菌种驯化 酒精发酵 醋酸发酵 |
Technology Study on Fluid State Fermentation Processing of Ganoderma Lucidium and Apple into health Vinegar |
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| CHEN Hui,LI Shu-Guo,DU Jin-Min,TIAN Li-Qin. Technology Study on Fluid State Fermentation Processing of Ganoderma Lucidium and Apple into health Vinegar[J]. Food Science, 2002, 23(8): 138-141 |
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| Authors: | CHEN Hui LI Shu-Guo DU Jin-Min TIAN Li-Qin |
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| Abstract: | This paper studied the processing technology of ganoderma lucidum and apple health vinegar in fluid statefermentation, using ganoderma lucidum and apple as raw materials through alcoholic fermentation and acetic acid fermenta-tion was prooduced. The taming of acetic bacteria and alcohol yeast was discussed. |
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| Keywords: | Ganoderma Lucidum Apple vinegar Fluid state fermentation Taming of bacterium Acetic acid fermentation |
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