載入...
Making soy sauce from defatted soybean meal without the mejus process by submerged cultivation using thermophilic bacteria
The diversity of thermophilic bacteria was not significantly altered while growing in a defatted soybean meal (DFSM) slurry at 60 °C for 10, 20, and 30 days. Five species of thermophilic bacteria, which belong to the genera Aeribacillus (temperature gradient gel electrophoresis [TGGE] band no. 1), S...
Na minha lista:
| 發表在: | J Food Sci Technol |
|---|---|
| Main Authors: | , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2014
|
| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4519482/ https://ncbi.nlm.nih.gov/pubmed/26243923 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1536-y |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|