[1]谷军.固态发酵技术应用及进展[J].中国调味品,2019,(10):197-200.
　Application and Progress of Solid State Fermentation Technology[J].CHINA CONDIMENT,2019,(10):197-200.
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固态发酵技术应用及进展()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年10期
页码:
197-200
栏目:
出版日期:
2019-10-20

文章信息/Info

Title:
Application and Progress of Solid State Fermentation Technology
作者:
谷军
文献标志码:
A
摘要:
本文介绍了微生物固态发酵的原理、应用领域和工艺优势，概述了在固态发酵过程中，发酵物料的特性、以及传热、温度、pH值等控制参数对发酵过程的影响。阐明了本行业面临的考验及未来的发展前景，为研发新型固体发酵设备和改进固态发酵生产工艺提供参考
Abstract:
This paper introduces the principle, application field and technological advantages of microbial solid state fermentation, and introduces the matrix characteristics of fermented raw materials during solid state fermentation, as well as the influence of temperature, heat transfer and ph value on the fermentation process. It reveals the great choice and future application prospect that it faces, and provides reference for the development of new solid fermentation technology and the improvement of solid fermentation equipment
更新日期/Last Update: 2020-07-27