节点文献
传统米发糕发酵剂中乳酸菌和酵母菌的分离鉴定
Isolation and Identification of Lactic Acid Bacteria and Yeast from Traditional Starter for Rice Steamed Sponge Cake Production
【摘要】 对米发糕发酵所用的传统发酵剂中的乳酸菌和酵母菌进行分离培养和初步鉴定,从中分离纯化出3株乳酸菌和5株酵母菌,通过菌落形态观察及生物学特性的研究,初步鉴定3株乳酸菌均属于干酪乳杆菌属,5株酵母菌均属于酒香酵母属。
【Abstract】 Three strains of lactic acid bacteria and five strains of yeast were isolated and identification from the traditional starter used for producing rice steamed sponge cake. According to the colonial morphology and biological characteristics, the three strains of lactic acid bacteria belong to Lactobacillus casei, and the five strains yeast belong to Brettanomyces.
【基金】 湖北省农业科技创新中心-特色农产品加工及综合利用创新团队项目
- 【文献出处】 食品科学 ,Food Science , 编辑部邮箱 ,2009年13期
- 【分类号】TS213.2
- 【被引频次】36
- 【下载频次】699