摘要
利用固定化生长的酵母细胞和黑曲霉菌丝体 ,对酸法水解的氨基酸水解液进行发酵 ,除去水解液异臭味 ,使调味液的口味和风味得到明显改善 ,产品既有氨基酸调味液的特点 。
The immobilzed growing yeast cells and Aspergllus niger mycelin were used in the fermentation of amino acid 1iquid seasoning.After the fermentation,the flavour and taste of the amino acid 1iquid seasoning were obviously improved.
出处
《无锡轻工大学学报（食品与生物技术）》
CAS
CSCD
北大核心
2002年第3期259-263,共5页
Journal of Wuxi University of Light Industry
