摘要
应用响应面分析法(RSM)对固定化酵母技术酿造食醋的工艺条件进行了研究。结果表明:固定化酵母的最佳接种量为9%,底物最适浓度为16%;最佳发酵温度29.4℃,pH4.0,发酵周期67h。
The technology conditions which affect culture conditions of vinegar fermentation by immobilized yeast were studied by Response Surface Methodology （RSM）. The results showed that the optimal inoculum concentration of immobilized yeast was 9% and the best substrate concentration was 16%. The optimal fermentation condition was determined temperature 29.4℃, pH 4.0, and the fermentation period 67 h.
出处
《中国酿造》
CAS
北大核心
2005年第11期33-36,共4页
China Brewing
基金
兰州市科技资助项目(03-1-42)
关键词
固定化酵母
食醋
参数优化
响应面分析法
immobilized yeast
vinegar
parameter optimization
response surface methodology
