The result showed that complex proteases(Flavourzvme+Protamex)can reach high degree of hydrolysis and the fishy flavor and bitterness existing in the hydrolysates can be removed by lactobacillus fermentation.
结果表明:复合酶(Flavourzyme+ Protamex)水解可达到较高的水解度;经酶解后的水解液接种乳酸菌发酵,可去除其中的腥苦味。
Explore the relationship between age and tenderness , muscle fibre and tenderness and the tenderization effects of CaCl2 , phosphate, papain and their influence on beef quality and the relationship between muscle fibre gap and tenderness and ultrasonic used in beef tenderness and the effects of Lactobacillus fermentation and quality change on Qin-chuan beef in ferment process .
本文以秦川牛肉为研究对象,以剪切力、酸度、挥发性盐基氮含量、蒸煮损失和色度为指标,研究了牛龄与牛肉嫩度的关系,探讨了肌纤维直径与牛肉嫩度的关系,CaCl2、磷酸盐、木瓜蛋白酶嫩化法对牛肉的嫩化效果及对牛肉品质的影响,探讨了肌纤维间隙与牛肉嫩化效果的关系;超声波在牛肉嫩化中的应用;乳酸菌发酵对牛肉品质的影响及其在发酵过程中牛肉品质的变化。
Study on Liangshan wild olive lactic acid fermentation technology;
凉山野生橄榄乳酸菌发酵工艺研究
Tomato paste was used as raw materials in lactic acid bacteria fermentation research The amount of culture,optimun temperature,time,special flavour and stability were determined:The amount of culture 6%,optimun temperature 40℃,time 30h,xanthan gum 0 03%,CMC Na 0 02
以番茄为原料，经乳酸菌发酵而制成番茄汁乳酸菌发酵饮料，通过对接种量、发酵时间、发酵温度、风味、稳定性进行实验，从而确定出最佳工艺参数为：接种量５％，发酵温度４０℃，发酵时间３０ｈ，黄原胶０。
Isolation and Identification of Heterofermentative Lactic Bacteria from Forage
牧草中异型发酵乳酸菌的分离与鉴定
The Research of Technology about Concentrated Starter of Lactic Acid Bacteria;
浓缩型乳酸菌发酵剂制备工艺的研究
Study on production and enzyme characterization of linoleic acid isomerase by Lactobacillus reuteri
罗伊氏乳杆菌发酵生产亚油酸异构酶的研究
Study on the Strategies for L-isoleucine Fermentation by Brevibacterium Lactofermentum
乳糖发酵短杆菌发酵生产L-异亮氨酸控制策略的研究
Studies on High-Density Cultivation and Concentrated Cultures of Lactic Acid Bacteria;
乳酸菌高密度培养及浓缩型发酵剂研究
Study on High-Activity Concentrated Starter and Microcapsule of Lactobacillus Acidophilus
嗜酸乳杆菌高效浓缩型发酵剂及微胶囊的研究
Inoculate lactic acid funguses ferment in the mixture of banana and milk.
将香蕉泥与牛奶调配接种乳酸菌发酵制成凝固型香蕉酸牛乳。
Screening of Lactic Acid Bacteria as Starters of Femented Mutton Products and Its Fermentation Properties
发酵羊肉乳酸菌发酵剂的筛选及发酵性能研究
Preparation of Fermented and Non-Fermented Soy Milk Yogurt
大豆非发酵型和发酵型酸豆乳的制备
Studies on Kinetics of Lactic Acid Fermentation by Lactobacillus Rhamnosus
鼠李糖乳杆菌乳酸发酵动力学的研究
Mutant Breeding of L(+)-lactic Acid Producing Strain Fermenting Whey
发酵乳清产L(+)-乳酸菌株的诱变选育
Study on Fermentation Mechanisms of Lactic Acid Bacteria and Optimization of Yogurt Technology;
乳酸菌发酵机理及酸奶工艺优化研究
STUDY ON THE TECHNOLOGY OF STRAWBERRY YOGHURT FERMENTED BY IMMOBILIZED LACTOBACILLUS
固定化乳酸菌发酵草莓酸奶工艺研究
Optimization of Fermentation Conditions for the Production of Linoleate Isomerase from Lactobacillus plantarum Using Response Surface Methodology
响应面法优化植物乳杆菌产亚油酸异构酶的发酵工艺
Effect of lactic acid bacteria on yeast fermentation in the milk beer production
奶啤生产中乳酸菌对酵母菌发酵作用的研究
Optimized the Fermentation Conditions for Highly Active Lactococcus in Fermented Milk Beverage
活性乳酸菌乳饮料高活菌数发酵工艺的优化
Investigation of the Resources of Lactic Acid Bacteria Isolated from Natural Fermentation Yogurt in the Western Sichuan Plateau;
川西牧区自然发酵酸乳中乳酸菌资源研究
A Comparing Experiments of Causes Fermentation of Lactic Acid by Lactic Acid Bacteria and Rhizopus Oryzae;
乳酸菌和米根霉发酵产生乳酸比较实验探析