摘要
为了减少醋糟对环境的污染,利用现代生物发酵技术,变废为宝,实现了醋糟资源的再利用。文章介绍了醋糟在饲料生产、栽培基质、食品酿造、产业化利用等方面的研究与应用情况,从而为醋糟资源再利用的产业化发展提供参考和依据。
In order to reduce the pollution of the environment about vinegar residue, it was used by biological fermentation technology to change waste into valuable and realized the sustainable development of vinegar residue. It introduced vinegar residue informations of study and utilization about feed production, substrate culture, food fermentation, utilization of industrialization and so on. It also gave the reference and basis for further exploitation and utilization of industrialization about vinegar residue.
出处
《中国调味品》
CAS
北大核心
2011年第12期1-4,共4页
China Condiment
关键词
醋糟
生物发酵
产业化
vinegar residue
biological fermentation
industrialization
