发酵豆粕生产工艺与产品质量及其稳定性的关系  

The relationship between the fermentation methods and the production quality as well as the stability of the quality during the fermented soybean manufacture processes

作　　者：林文辉[1] 虞宗敢[2] 

机构地区：[1]中国水产科学研究院珠江水产研究所,广州510380 [2]农业部渔业装备与工程重点开放实验室中国水产科学研究院渔业机械仪器研究所,上海200092

出　　处：《渔业现代化》2010年第3期51-54,共4页Fishery Modernization

基　　金：农业科技成果转化资金项目"发醇豆粕加工工艺及设备中试与示范"

摘　　要：介绍了我国目前发酵豆粕生产的各种不同工艺类型及其对发酵豆粕产品品质的影响。详细阐明了发酵豆粕生产中所使用的各种微生物类型、菌种剂型、发酵类型、发酵容器等的对发酵豆粕品质稳定性影响的细节。The paper presented the types of processing method nowadays used in China for the manufactures of fermented soybean,as well as the influences of the method on the quality of the fermented soybean products.The details of the influences of the types of microorganisms,the types of starts,the types of fermentation methods and the types of fermentation containers used in the fermented soybean manufacture on the stability of the products quality also elucidated with particular.

关 键 词：发酵豆粕 发酵剂 发酵工艺 产品质量 

分 类 号：S963.5[农业科学—水产养殖]