摘要
许多因素会对微生物的整个发酵过程产生影响,其中发酵液的溶氧浓度(Dissolved Oxygen,DO)作为微生物发酵过程中的一个非常重要的发酵参数,它能显著影响微生物的生长以及代谢产物的形成。为了保证发酵过程中适宜的DO,对DO进行控制,笔者分析了影响DO的因素,并提出了溶氧调节的一般方法 。
Many factors will affect the whole microbial fermentation process. Fermented liquid of Dissolved Oxygen concentration （DO） is a very important parameter in the microbial fermentation process, it makes a great impact on microbial growth and the formation of metabolic products. In order to ensure an appropriate DO in the fermentation process, to control the DO, the author analyzes the factors that affect the DO and put forward the general method of dissolved oxygen control.
出处
《食品与发酵科技》
CAS
2016年第4期15-19,共5页
Food and Fermentation Science & Technology
关键词
微生物发酵
溶氧浓度
溶氧调节
microbial fermentation
dissolved oxygen
dissolved oxygen control
