Changes of Microbial Flora and Enzyme Activity during the Aging of Tou-Pan-Chiang, a Chinese Fermented Condiment

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概要

• 論文の詳細を見る

• Investigation of the microbial flora, various enzyme activities, and acidity of mash during the aging of tou-pan-chiang, a Chinese traditional fermented condiment was done. During the 3-month aging period, the population of mold and aerobic microorganisms gradually decreased after 42 d of fermentation, while counts of lactic acid bacteria and yeasts increased. In general, the activities of proteases, amylases, cellulase and α-galactosidase rose, then declined. Changes of lipase activity showed no consistent trend. The acidity of mach increased from the initial value of 0.72 to 2.35%, while the pH declined from 6.2 to 5.4.

• 社団法人日本生物工学会の論文
• 1988-08-25

著者

• Chou C‐c

  National Taiwan Univ. Taipei Twn

• CHOU CHENG-CHUN

  Graduate Institute of Food Science and Technology, National Taiwan University

• Chou Cheng-chun

  Graduate Institute Of Food Science And Technology National Taiwan University

• Ho Frank-ming

  Graduate Institute Of Food Science & Technology National Taiwan University

• HWANG GWO-RONG

  Graduate Institute of Food Science & Technology, National Taiwan University

• Hwang Gwo-rong

  Graduate Institute Of Food Science & Technology National Taiwan University

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