米粉发酵剂的开发探讨

Exploration on the preparation of rice noodle starter

采用安全、高效的新型发酵剂控制化生产是未来发酵食品生产的方向。本文对传统发酵食品中菌群分析技术、两种重要发酵菌种的应用情况、直投式发酵剂及微生物固定化技术的研究进展进行了综述,以期为新型米粉发酵剂的开发提供理论依据。

It is a direction using new type of safe and efficient starter for production controlling in future fermentation food production.The research progress on flora analysis technology of traditional food,application situation of two important fermented cultures,direct vat set starter and microorganism immobilization technology were reviewed,in order to provide the theoretical basis for the preparation of new type for rice noodle starter.