摘要
对浓缩苹果汁加工中的耐热菌的种类、生长特性、抗热性及来源和产生原因进行了详细的分析和研究，阐述了耐热菌的生长繁殖给果汁带来的危害，并提出一些控制耐热菌污染和繁殖的措施。
In this paper the species growth characteristics.heat resistance,and reasons of engendering of the thermoacidophilic bacteria in the processing of apple juice concentrate were analyzed and studied in detail.And the hazards to the apple juice by the growth of the thermo-acidophilic bacteria were elaborated.Finally,some solutions for the control of the thermo-acidophilic bacteria in the processing of apple juice concentrate were obtained especially according to the processing technique.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第9期54-56,共3页
Food Science
关键词
浓缩苹果汁
耐菌
脂环芽孢杆菌
产生原因
控制
Apple juice concentrate Thermo-acidophilic bacteria Alicycobacillus Reasons of engendering Control
