摘要
通过监测少孢根霉试验菌株Ros-N发酵牛乳过程中产生的各种生化变化,利用正交试验,以氨基氮和肽含量作为评价标准,综合考虑生产成本,确定最佳发酵条件。
Rhizopus oligosporus saito Ros-N is used in the research for milk fermentation. The changes of biomass, pH as well as the content of amino nitrogen and peptide were monitored during fermentation, with the content of amino nitrogen and peptide as estimating indexes, also taking the producing cost into consideration. The optimal conditions for fermentation were determined.
出处
《食品工业》
北大核心
2003年第6期44-45,共2页
The Food Industry
