酵母精鲜味剂实验研究

Experimental Study on the Yeast Extracts Used as Food Seasoning

研究了温度、p H值、时间和促溶剂对酵母细胞自溶的影响 ;探讨了相关工艺 ;

s:This article has studied the effects of temperature,pH value,time and acelerating dissolve agent on the yeast autolysis, discussed the process correlating the yeast autolysis, and forecast the foreground that the yeast extracts used as the food seasoning.