维酶素发酵主要影响因素的研究

A Study on the Main Influence Factors of the Fermentaion of Wei Meisu

本研究应用正交试验,从可能影响维酶素发酵周期和产品质量的若干因素中,对几个影响较显著的因素进行了实验,为维酶素工艺规程的制定和工艺要点的控制提供了依据。

In this study, some of the main factors arhich may inflaence thd fermented poriod of wei mei Su and the quality of production were tested by orthogonal test, and the basis for the designing technological rules of wei Meisu produetion and the control of technological key point has been provided.