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《Industrial Microbiology》 1994-01
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A New Nonalcoholic Beverage Produced by Mixed Culture Fermentation

Wang Xinde , Jang Yimao, Liu Xiaolan, Wu Yunhong (Qiqihar Light Industry Institute. Qiqihar. 161006)  
According to trend of beverage development and based on microbic relation of metabolism and ecology, a new technology for producing nonalcoholic beverage by mixed fermentation of Sacchromyces cerevisiae, Lactobacillus acidophilus and Acetomonas suboxydans was developed. The key materials were malt,rice and black tea. The end product from the mixed fermentation was a new type of nonalcoholic beverage with natural light yellow colour, pure white foam and special taste. It not only contained many essential amino acids and vitamins, but also contained healthy lactic acid, acetic acid and gluconate. Up to now, no same one as this nonalcoholic beverage has been found in the world. The optimised proportion of inoculum of Sacchromyces cerevisiae, Lactobacillus acidophilus and Acetomonas suboxydans was 0.3:1:2. Total volume of inoculum was 7% and the concentration of wort(black tea added) was 8°Bx. The fermentation was carried out at20°C, pH6 and the duration of fermentation was 13 days.
【Fund】: 国家级重大科技成果 国家登记号891247
【CateGory Index】: TS275
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【Co-citations】
Chinese Journal Full-text Database 1 Hits
1 LIU Jing lan (Experimental Center, Hebei Normal University, Shijiazhuang 050016, China);Advances on the content and reasons of mildew and secretion for Psylla chinesis[J];Journal of Agricultural University of Hebei;2001-03
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