CAJ | 학술논문

从剁辣椒盐坯原料中筛选出优势耐盐的酵母菌和乳酸菌，通过比浊法绘制2种菌的生长曲线，并绘制相同时间段的pH值变化曲线，确定耐盐乳酸菌及酵母菌适宜的培养条件，为食品企业酿造生产条件的设定提供可靠的参考数据。
종타랄초염배원료중사선출우세내염적효모균화유산균，통과비탁법회제2충균적생장곡선，병회제상동시간단적pH치변화곡선，학정내염유산균급효모균괄의적배양조건，위식품기업양조생산조건적설정제공가고적삼고수거。
The salt-tolerant yeast and lactic acid bacteria are screened from the billet materials of chopped hot pepper salt, two kinds of bacteria growth curves are drawn by the turbidimetric method, and the pH curve of the same period is drawn, to determine the resistance to salt, lactic acid bacteria and yeast appropriate culture conditions. It provides a reliable reference data for food industry brew production conditions.