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《Science and Technology of Food Industry》 2011-08
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Study on properties and preventive measure of pickle suspended film

HAN Zhen-qiong~1,LIU Jin-cheng~1,CHENG Dao-mei~2,*(1.Food Science and Technology Research Institute of South West University,Mianyang 621010,China;2.Department of Public Health,Chengdu Medical College,Chengdu 610083,China)  
The nature of white theca that growing on the surface of fluid during the fermentation process of condiment production was studied.The white theca was picked from pickle jar and observed under microscope.The influence of oxygen,temperature,the composing of substrate and the pH of substrate on the growth of it by liquid state cultivation was studied.The effect of restrain of radish juice and bamboo shoot juice had been studied.The results showed that this bacterium may belong to aerotorelant bacteria or facultative anaerobes bacteria,the speed of growth rise as the temperature rise,it grew better in carbon fountain substrate than in nitrogen fountain substrate,the best pH should be 4.0.The concentration of gradish juice and bamboo shoot juice was larger than 10%,the pickle suspending theca was restrained obviously.
【CateGory Index】: TS255.54
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