添加NaCl对大豆酵母鲁氏酵母发酵剂培养的影响

Makio Kobayashi, Satomi Hayashi
{"title":"添加NaCl对大豆酵母鲁氏酵母发酵剂培养的影响","authors":"Makio Kobayashi, Satomi Hayashi","doi":"10.1016/S0922-338X(98)80021-4","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":15696,"journal":{"name":"Journal of Fermentation and Bioengineering","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"1998-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0922-338X(98)80021-4","citationCount":"12","resultStr":"{\"title\":\"Supplementation of NaCl to starter culture of the soy yeast Zygosaccharomyces rouxii\",\"authors\":\"Makio Kobayashi, Satomi Hayashi\",\"doi\":\"10.1016/S0922-338X(98)80021-4\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":15696,\"journal\":{\"name\":\"Journal of Fermentation and Bioengineering\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1998-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/S0922-338X(98)80021-4\",\"citationCount\":\"12\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Fermentation and Bioengineering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0922338X98800214\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Fermentation and Bioengineering","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0922338X98800214","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 12

摘要

开发了一种两阶段制备大豆酵母发酵剂鲁氏酵母的方法,该方法在生产酱油(shoyu)的发酵过程中添加到醪糟(moromi)中。在第一阶段,酵母在含有9%(w/v)NaCl的培养基中在30°C下培养。在第二阶段,在15°C下用16%(w/v)NaCl补充发酵剂培养物,以保持酵母细胞的高生长和发酵活性,并最大限度地减少微生物污染。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Supplementation of NaCl to starter culture of the soy yeast Zygosaccharomyces rouxii
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信