大连工业大学学报2012，Vol.31Issue(2)：98-102,5.
不同SO2添加量的草莓发酵微生物种群及理化特性动态测定
Dynamic determination of microbial population and physicochemical characteristics during strawberry fermentation added various SO2 concentration
张丽娜 1孙玉梅 1曹方 1何丹1
作者信息
- 1. 大连工业大学生物工程学院,辽宁大连 116034
- 折叠
摘要
Abstract
The change of microbial population and reducing sugar and titratable acid in crushed strawberry fermented by Schizosaccharomyces was investigated at different level of SO2. The yeast numbers increased at first phase and then kept stable, bacterium numbers increased at first phase and then decreased, mold numbers decreased gradually until disappeared, no acetic acid bacterium and lactobacillus was detected, SO2 concentration of 120 mg/L was more effective to restrain bacterium and mold than other concentration of SO2. During strawberry fermentation, reducing sugar increased at first phase and then decreased at 0-120 mg/L SO2, but didn't change at higher SO2 concentration; titratable acid changed a little at certain SO2 concentration, but titratable acid decreased with the increase of SO2 concentration.关键词
草莓发酵/二氧化硫/微生物种群/理化特性Key words
strawberry fermentation/ sulphur dioxide (SO2 )/ microbial population/ physicochemical characteristics分类
轻工纺织引用本文复制引用
张丽娜,孙玉梅,曹方,何丹..不同SO2添加量的草莓发酵微生物种群及理化特性动态测定[J].大连工业大学学报,2012,31(2):98-102,5.
