摘要
研究了培养基类型、pH、培养温度、培养时间对醋酸杆菌检测的影响及该菌对一般性碳酸饮料品质的影响。
The effect of Acetobacter on the quality of carbonated beverage was studied and factors as optimum medium, pH, cultural temperature and time on influence of examination of Acetobacter were investigated.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1999年第6期45-48,共4页
Food and Fermentation Industries
