安徽农业科学2011，Vol.39Issue(6)：3662-3665,4.
建昌板鸭微生物发酵动力学研究
Studies on Fermentation Dynamics of Microorganisms in Jianchang Cured-dry Duck
林巧1
作者信息
- 1. 西昌学院食品科学系,四川西昌,2580013
- 折叠
摘要
Abstract
[ Objective ] The aim was to study the growth change rule of main fermentation microorganisms in the traditional producing process of Jianchang cured-dry duck. [ Method] The concentrations of main fermentation microorganisms like bacteria,yeast,lactic acid bacteria and staphylococcus in the traditional producing process of Jianchang cured-dry duck were determined every 48 hours. Dynamical models of microbial growth were established by 7-second order polynomial equation,and the dynamic model function was made verifying test. [ Result] Dynamical models of microbial growth for bacteria, yeast,lactic acid bacteria and staphylococcus in the traditional producing process of Jianchang cured-dry duck could be fitted with measured data well. [ Conclusion] This research provides reference for the large-scale production of processing industry of Jianchang cured-dry duck.关键词
建昌板鸭/发酵微生物/7次高阶多项式方程/发酵动力学Key words
Jianchang cured-dry duck/ Fermentation microorganisms/ 7-second order polynomial equation/ Fermentation dynamics分类
生物科学引用本文复制引用
林巧..建昌板鸭微生物发酵动力学研究[J].安徽农业科学,2011,39(6):3662-3665,4.
