| 冬莱微生物快速发酵的研究 |
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| 引用本文： | 郑国瑞,苏学辉. 冬莱微生物快速发酵的研究[J]. 西华师范大学学报(哲学社会科学版), 1988, 0(4) |
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| 作者姓名： | 郑国瑞 苏学辉 |
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| 作者单位： | 南充师院生物系，南充师院生物系 |
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| 摘 要： | 采用单一菌株和组合菌株进行比较的冬菜微生物快速发酵试验结果,组合菌株效果最好。比传统技术缩短发酵时间2～3年。”产品质量好,效益高。
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| 关 键 词： | 冬菜 发酵 微生物 |
A STUDY ON THE MICROBIAT HIGH SPEED FERMENTATION OF THE PRESERVED VEGETABLE |
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| Zheng Guorul, Su Xuehui Biology Department. A STUDY ON THE MICROBIAT HIGH SPEED FERMENTATION OF THE PRESERVED VEGETABLE[J]. Journal of China West Normal University:Natural Science Edition, 1988, 0(4) |
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| Authors: | Zheng Guorul Su Xuehui Biology Department |
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| Affiliation: | Zheng Guorul; Su Xuehui Biology Department |
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| Abstract: | The experiments of microbial high speed fermentation with hybrid stains and single strains showed that the fermentation with hybrid strains was much better. Its time was two-three years shorter than that of the fermentation with traditional skills.Good Quality and higher economical benefits could be obtained with this method. |
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| Keywords: | preserved fernentation microbe |
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