期刊论文

Study on comparing KCl with NaCl to make soy sauce by low-salt solid fermentation

中文

中国调味品

1000-9973

2005

8

9-12,27

10.3969/j.issn.1000-9973.2005.08.002

本校为第一机构

对KCl与NaCl在低盐固态酱油发酵中的应用进行了比较研究.结果表明:用KCl代替NaCl,KCl的浓度要高于NaCl才能抑制发酵期间杂菌的污染,且使用KCl的发酵效果比NaCl要好.

It was studied to compare KCl with NaCl to make soy sauce by low--salt solid fermentation. The results showed on condition that NaC1 was replaced by KCl , that the concentration of KCl should higher than that of NaCl to restrain microbial contamination during cultivation and the use of KCI for f...