摘要
试验以K字酵母为原菌,麦芽汁为培养基,采用3因素3水平正交设计,考察接种量、培养温度、pH值对酒母扩大培养的影响。结果表明,酒母扩大培养的最佳培养条件为:接种量10%,培养温度29℃,pH4.4条件下,菌体数可达1.35亿个/mL。
The K-word yeast strain was used as the original yeast, malt juice as the culture media in this paper. The orthogonal test of three factors and three levels were used to investi- gate the effects of inoculation volume, temperature and pH on the enlarge culture of yeast starte . The results indicated that the optimal conditions of the enlarge culture were： inoculation volume 10%, culture temperature 29℃ , pH 4. 4 . The number of celt was 135 million/mL under these optimal conditions.
出处
《中国调味品》
CAS
北大核心
2008年第11期38-39,共2页
China Condiment
关键词
食醋
酒母
扩大培养
vinegar
yeast starter
enlarge culture
