《传统起子(酵头)的微生物分析及其对馒头品质的影响》.pdfVIP

基础研究 食品科学 2007, Vol. 28, No. 04 69 1 1 2 1 1 DING Chang-heQI Guang-ceZHANG Jian-huaCHEN Fu-shengLI Li-te Abstract asSaccharomyces cerevisiae, and three strains of bacteria were identified asBacillus cereus,Brevibacillus brevis andAcinetobacter lwoffii Key wordsChinese steamed breadstartermicroflorasensory analysisTPAquality 传统起子(酵头)的微生物分析及其对馒头品质的影响 1 1 2 1 1 丁长河 戚光册