Improvement of the Quality of Amino Acid Liquid Seasoning by the Immobilized Growing Microbial Cells

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Improvement of the Quality of Amino Acid Liquid Seasoning by the Immobilized Growing Microbial Cells
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Abstract:

The immobilzed growing yeast cells and Aspergllus niger mycelin were used in the fermentation of amino acid 1iquid seasoning.After the fermentation,the flavour and taste of the amino acid 1iquid seasoning were obviously improved.

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WANG Zhao, ZHENG Yu guo, WANG Chun hua. Improvement of the Quality of Amino Acid Liquid Seasoning by the Immobilized Growing Microbial Cells[J]. Journal of Food Science and Biotechnology,2002,21(3).

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