Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Journal of Anhui Agricultural Sciences》 2009-10
Add to Favorite Get Latest Update

Determine the Content of Bacillus subtilis Fermentation Products

WU Si-qi et al(School of Life Science,Guizhou University,Guiyang,Guizhou 550025)  
[Objective]To determine the content of total acid,amino nitrogen and crude protein in Bacillus subtilis fermentation products.[Method]The titration and micro-kjeldahl method were used to determine the content of total acid,amino nitrogen and crude protein in Bacillus subtilis fermentation products.[Result]Total acid content in the fermentation products of a marked increased in the ferment middle,slow decline in the latter;amino nitrogen content continued to increase;the crude protein content fall off gradually.[Conclusion]Use the titration and micro-kjeldahl method could determine the content of Bacillus subtilis fermentation products quickly.
【CateGory Index】: TQ920.1
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
【Citations】
Chinese Journal Full-text Database 1 Hits
1 Foshan College of Science && Technology,Foshan 528000,China;2.Guangzhou Zhenji Food Co.Ltd.,Guangzhou 510828,China);Study on the series-determine methods of total acid,amino nitrogen,and chloride in soy sauce[J];China Brewing;2004-07
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 CHU Jun et al(College of Food Science and Technology,Southern Yangtze University,Wuxi,Jiangsu 214122);Study on the Extraction Technology of Pectin from Pomelo Peel by Using Alcohol Precipitation Method[J];Journal of Anhui Agricultural Sciences;2008-18
2 TONG Yi et al (College of Food Science and Technology,Shanghai Fisheries University,Shanghai 200090);Study on the Response Kinetics Model of Time-temperature Indicator[J];Journal of Anhui Agricultural Sciences;2008-22
3 XIAO Hong et al (College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306);Research on the Kinetic Model of Chilled Pork Quality[J];Journal of Anhui Agricultural Sciences;2009-01
4 CHEN Jie et al (Shanghai Agricultural Technology Service Center,Shanghai 200335);Research on Kinetics of Quality and Shelf Life of Shiitake under Different Temperatures[J];Journal of Anhui Agricultural Sciences;2009-05
5 ZHU Hong-mei et al(Engineering College,Shanxi Normal University,Linfen,Shanxi 041004);Study on Stability and Physical and Chemical Properties of Pigment from Purple Sweet Potato[J];Journal of Anhui Agricultural Sciences;2009-06
6 WEI Bing (Training Center, Beijing Technology and Business University, Beijing 100037, China);APPLICATION OF MAILLARD REACTION IN MANUFACTURE OF THERMAL PROCESS MEAT FLAVORINGS[J];JOURNAL OF BEIJING INSTITUTE OF LIGHT INDUSRY;2000-03
7 GAO Ai-hong, TONG Hua-rong (College of Food Science,Southwest Agricultural University,Chongqing 400716,China);Research and Application of Anthocyanins as Natural Food Colorants[J];Storage and Process;2001-03
8 LI Wei-qiang 1 ,LIN Qi 1 ,BI Yang 2 ,LIU Cai-yun 2 (1.College of Food Science and Engineering,Yunnan Agricultural University,Kunming650201,China;2.Department of Food Science and Engineering,Gansu Agricultural University,Lanzhou730070,China);Effect of Phytic Acid on Green Bracken Colour-fixation[J];Storage and Process;2004-05
9 ZHANG Zhong,LIU Xiao- ming (Anhui Technical Teachers College,Fengyang 233100,China);Effects of Different Drying Methods on Physical Properties of Ginger Powder[J];Packaging and Food Machinery;2005-03
10 LI Lei1, WANG Dong-feng1, ZHOU Xiao-ling1, DING Qing-bo2 (1.College of Food Science & Engineering Ocean University of China, Qingdao 266003, China; 2. Nutrition & Applied Science, Nestlé R&D Center Shanghai Ltd, Shanghai 201826, China);Study on Food Functionality of Tea Polysaccharides[J];Journal of Tea Science;2006-02
China Proceedings of conference Full-text Database 5 Hits
1 LI Shu-ri WU Ke-gang CHAI Xiang-hua ZHONG Shao-shu YU Hong-peng LIU Xiao-li Laboratory of Food Additives and Microcapsule Controled Release,Faculty of Chemical Engineering and Light Industry,Guangdong University of Technology,Guangzhou 510090,Guangdong,China;Studies on Antioxidant Effect of Edible Spices on Oils[A];[C];2008
2 YANG Xiu-juan ZHAO Xiao-yan MA Yue(Beijing Vegetable Research Center,Beijing 100089);The analysis of anthocyanins as food additive[A];[C];2007
3 CHEN Zhi-hui SHI Mei WANG Qiu-xiang ZHANG Xiao-hong;Method for Determination of Protein Content in Foods[A];[C];2008
4 Xiao Hong Xie Jing (College of Food science & Technology,Shanghai Ocean University,Shanghai,200090);Experimental Research on Chilled Pork Under Different Storage Temperature[A];Chinese association of Refrigeration[C];2008
5 Zhao Zhikun Yang Yinping Agroforestry College of Linyi Normal University Shandong Linyi 276005;In Food Sense of Smell Matter and to Sense of Smell Stimulation[A];[C];2006
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved