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Rheological Behavior of Schizophyllan in Fermentation System
Fermentation System Rheological Behavior
2016/6/1
Schizophyllan is a neutral extracellular polysaccharide produced by the fungus Schizophyllum commune, consisting of a 1,3-β-D-linked backbone of glucose residues with 1,6-β-D-glucosyl side groups. The...
荔枝果醋液态发酵工艺优化（Optimization of the Liquid State Fermentation Technology of Litchi Vinegar）
荔枝 果醋 液态发酵 工艺优化
2010/1/28
研究了荔枝果醋加工中的液态酒精与醋酸发酵工艺，试验表明添加4g/L的多肽，可促进酒精发酵过程中菌种生长和风味成分(酯及氨基酸态氮)的生成。采用四因素二次通用旋转组合设计优化了酒精发酵工艺条件，当接种量0.15%（安琪酵母和菌株CICC 1312的体积比为2∶1）、还原糖质量浓度为18g/(100 mL)、发酵温度为30℃、pH值为4.5时，发酵体的酒精度达9.76%。通过L9(34)正交试验优化的...
Selection of Lactic Acid Bacteria Suitable for Fermented Tomato Juice and Changes in Components Due to Fermentation
diacetyl acetoin nutritional requirement carotenoid
2010/11/23
In order to optimize production of fermented tomato juice, suitable lactic acid bacteria were selected, and the changes in constituents during fermentation were investigated. Fermentation and sensory ...
Changes in Carrot Juice Components Due to Fermentation by Selected Lactic Acid Bacteria
lactic acid fermentation diacetyl color carotenoid
2010/11/22
Lactic acid bacteria were evaluated for suitability in producing a fermented carrot juice. All nine strains of lactic acid bacteria studied grew well in the juice. Sensory evaluation indicated that L....