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发酵方法对柿果醋中香气成分的影响（Effect on Aroma Components in Persimmon Vinegar of Various Fermentation Ways）
柿果醋 发酵方法 香气成分
2009/9/25
采用顶空固相微萃取法、结合气相色谱质谱联用技术，对自然发酵和常规发酵柿果醋中香气成分进行了分离与分析比较，分别从2种柿果醋中分离鉴定出挥发性化合物63种，均含有酯类、羧酸类、醇类、烃类、醛酮类、酚类及少量其他化合物。常规发酵柿果醋香气成分中含有酯类33.78%、醇类32.38%和烃类1.08%，高于自然发酵柿果醋的含量；自然发酵柿果醋香气成分中含有羧酸类61.25%、醛酮类9.66%和酚类6.13...
Fermentation of Glucose and Fructose by Leuconostoc mesenteroides
Fermentation Glucose Fructose Leuconostoc mesenteroides
2009/1/14
The preferred order of glucose and fructose uptake by Leuconostoc mesenteroides was investigated in Glucose Fructose Yeast Extract Amino Acid medium with and without the addition of salt under anaero...