|Table of Contents|

SEPARATION AND IDENTIFICATION OF FOUR STRAINS OF YEAST FROM FERMENTED SOYBEANMILK(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2007年05期
Page:
791-794
Research Field:
Publishing date:

Info

Title:
SEPARATION AND IDENTIFICATION OF FOUR STRAINS OF YEAST FROM FERMENTED SOYBEANMILK
Author(s):
ZHANG Zhi-wei; LIU Yu-ting; GOU Jing-xuan
College of Life Science and Engineering，Shaanxi University of Science and Technology，Xi’an 710021
Keywords:
Soybean milk; Fermentation; Yeast; Separation; Identification
PACS:
Q815
DOI:
10.3969/j.issn.1000-9841.2007.05.033
Abstract:
Four strains of yeast were separated from fermented soybean milk，and the fermentation characters of the separated strains were carried out.The results showed that during fermentation，the yeasts grow well and complementary to each other.The fermented soybean milk had the aroma of both soybean and alcohol，thus it could be accepted easily.It had significant difference compared with the lactic acid bacteria fermented soybean milk．

References:

［1］王福源.现代食品发酵技术[M].北京:中国轻工业出版社，1999，32-37.

[2]许本发，李宏建，柴金贞.酸奶和乳酸菌饮料加工[M].北京:中国轻工业出版社，1994，21-32.
[3]郑建仙.功能食品[M].北京:中国轻工业出版社，1995，551-543.
[4]王文仲.应用微生物学[M].北京:中国医药科技出版社，1996，324-336.
[5]康明官.中外著名发酵食品生产手册[M].北京:化学工业出版社，1997，69-72.
[6]杜同甡.豆奶生产技术[M].北京:中国食品出版社，1989，113-118.
[7]徐浩，洪俊华，陈国强，等.工业微生物基础及应用[M].北京:科学出版社，1991，262-270.
[8]杜连祥.工业微生物学实验技术[M].天津:天津科学出版社，1992，290-301.
[9]食品卫生学编写组.食品卫生学[M].北京:中国轻工业出版社，1999，68-97.
[10]中国科学院微生物研究所.常见与常用真菌[M].北京:科学出版社，1978，89-96.
[11]方心芳.应用微生物学实验法[M].北京:中国轻工业出版社，1993，38-45.

Memo

Memo:
-
Last Update: 2014-10-20