摘要
本文研究了以苹果、灵芝为主要原料,采用液体深层发酵技术,经酒精发酵,醋酸发酵制备灵芝苹果保健醋的工艺条件,并探讨了酵母菌种,醋酸菌种的驯化培养和醋酸发酵条件的优化。
This paper studied the processing technology of ganoderma lucidum and apple health vinegar in fluid statefermentation, using ganoderma lucidum and apple as raw materials through alcoholic fermentation and acetic acid fermenta-tion was prooduced. The taming of acetic bacteria and alcohol yeast was discussed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第8期138-141,共4页
Food Science
关键词
液体深层发酵法
灵芝苹果醋
菌种驯化
酒精发酵
醋酸发酵
Ganoderma Lucidum Apple vinegar Fluid state fermentation Taming of bacterium Acetic acid fermentation
