摘要
本试验以山西省久负盛名的清徐老陈醋厂发酵正常、不同批次、不同发酵阶段的醋醅为研究对象。从中分离得到了5株产酸能力强的优势菌株进行耐热性实验研究,为山西老陈醋酿造工业改良现有菌种,奠定一定的菌种基础。
The normal and different batch, different ferment stage of solid-fermenter from Shanxi weB-known Qingxu Super-Mature Vinegar factory was the research object in the experiment. Five strains that have higher capability of producing acetate were got and they were mensurated thermo stability in order to establish a basis of using the new technologies in the Shanxi Super-Mature Vinegar industry.
出处
《四川食品与发酵》
2006年第3期45-47,共3页
Sichuan Food and Fermentation
关键词
山西老陈醋
醋酸菌
耐热性
Shanxi Super-Mature Vinegar Acetobacter Acetic Thermostability
