| 含葡萄糖培养基高温灭菌变色及其防范措施的研究 |
| |
| 引用本文： | 仪宏,王丽丽,冯惠勇,王瑞果.含葡萄糖培养基高温灭菌变色及其防范措施的研究[J].酿酒,2003,30(2):42-43. |
| |
| 作者姓名： | 仪宏 王丽丽 冯惠勇 王瑞果 |
| |
| 作者单位： | 1. 河北科技大学生物科学与工程学院,河北,石家庄,050018
2. 石家庄珍极酿造厂,河北,石家庄,050018 |
| |
| 摘 要： | 研究了葡萄糖浓度、pH值、硫酸铵及氨基酸对葡萄糖溶液高温变色的影响，结果表明pH值是葡萄糖溶液高温变色的主要因素；pH值低于5.5，并且避免与含氨离子化合物共同灭菌，可以有效防止色素的产生。
|
| 关 键 词： | 葡萄糖 培养基 高温灭菌变色 防范措施 微生物培养 |
| 文章编号： | 1002-8110(2003)02-0042-02 |
| 修稿时间： | 2002年10月30 |
The color producing problem of glucose- containing medium during sterilization and its prevention measurements |
| |
| YI Hong ,WANG Li-li ,FWNG Hui-yong ,WANG Rui-gou.The color producing problem of glucose- containing medium during sterilization and its prevention measurements[J].Liquor Making,2003,30(2):42-43. |
| |
| Authors: | YI Hong WANG Li-li FWNG Hui-yong WANG Rui-gou |
| |
| Affiliation: | YI Hong 1,WANG Li-li 1,FWNG Hui-yong 1,WANG Rui-gou 2 |
| |
| Abstract: | The effects of glucose concentration, pH value, ammonium sulfate and amino acid on the color-producing process of glucose-containing medium during sterilization were studied in this paper. Results showed that the pH value is the main factor. The sterilization conducted color-producing problem could be prevented if the pH value is lower than 5.5 and without the presence of ammonium-containing substances. |
| |
| Keywords: | glucose medium sterization color prevention |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
