| 用固定化生长微生物细胞改善氨基酸调味液品质 |
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| 引用本文： | 汪钊,郑裕国,王春花.用固定化生长微生物细胞改善氨基酸调味液品质[J].中国脊柱脊髓杂志,2002(3). |
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| 作者姓名： | 汪钊 郑裕国 王春花 |
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| 作者单位： | 浙江工业大学生物与环境工程学院 浙江杭州310014
(汪钊，郑裕国)，浙江工业大学生物与环境工程学院 浙江杭州310014(王春花) |
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| 摘 要： | 利用固定化生长的酵母细胞和黑曲霉菌丝体 ,对酸法水解的氨基酸水解液进行发酵 ,除去水解液异臭味 ,使调味液的口味和风味得到明显改善 ,产品既有氨基酸调味液的特点 ,又具有酱油的风味
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| 关 键 词： | 固定化生长微生物细胞 氨基酸调味液 酵母 黑曲霉 |
Improvement of the Quality of Amino Acid Liquid Seasoning by the Immobilized Growing Microbial Cells |
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| WANG Zhao,ZHENG Yu guo,WANG Chun hua.Improvement of the Quality of Amino Acid Liquid Seasoning by the Immobilized Growing Microbial Cells[J].Chinese Journal of Spine and Spinal Cord,2002(3). |
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| Authors: | WANG Zhao ZHENG Yu guo WANG Chun hua |
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| Abstract: | The immobilzed growing yeast cells and Aspergllus niger mycelin were used in the fermentation of amino acid 1iquid seasoning.After the fermentation,the flavour and taste of the amino acid 1iquid seasoning were obviously improved. |
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| Keywords: | Immobilized growing microbial cells amino acid 1iquid seasoning yeast Aspergllus niger |
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