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| 细菌型纯种发酵腐乳生产工艺的研究 | |
| 引用本文： | 刘井权,孙剑秋,臧威,田丰收,陆启明. 细菌型纯种发酵腐乳生产工艺的研究[J]. 农产品加工．学刊, 2008, 0(7) |
| 作者姓名： | 刘井权 孙剑秋 臧威 田丰收 陆启明 |
| 作者单位： | 1. 齐齐哈尔大学农产品(玉米)研发中心黑龙江省普通高校重点实验室,黑龙江齐齐哈尔,161006 2. 河南财鑫集团,河南,郸城,477150 |
| 摘 要： | 分析了原材料对细菌型腐乳品质的影响,对筛选的QU1.602藤黄微球菌进行了生理生化特性鉴定,通过对该菌株的生产性实验,总结了最佳工艺参数,对其他腐乳的生产工艺具有一定的借鉴意义。 |
| 关 键 词： | 细菌型腐乳 QU1.602藤黄微球菌 生理生化特性 工艺参数 |
Study on Productive Technology of Bacterial Vegetable Cheese |
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| Liu Jingquan,Sun Jianqiu,Zang Wei,Tian Fengshou,Lu Qiming. Study on Productive Technology of Bacterial Vegetable Cheese[J]. Nongchanpin Jlagong.Xuekan, 2008, 0(7) | |
| Authors: | Liu Jingquan Sun Jianqiu Zang Wei Tian Fengshou Lu Qiming |
| Abstract: | This paper analyzed the influence of raw materials on bacterial vegetable cheese and identified the physiological and biochemical characteristics of QU1.602 micrococcus iuteus. The optimal technology parameter was designed by the productive experiments of QU1.602 Micrococcus iuteus and it had on some reference significances on other technology of vegetable cheeses. |
| Keywords: | bacterial vegetable cheese QU1.602 micrococcus iuteus physiological and biochemical characteristics technology parameter |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |