And the progress of multienzyme systems is also presented.
多酶体系具有高效率、高选择性、高度协调性 ,其应用日益广泛 ,涵盖医药、食品、环境保护等领域。
The characteristics of a traditional vinegar-brewing technology by a mixed fermentation at low temperature with multi-strains and multi-enzymes are stated based on the technical conditions of brewing vinegar from the perspective of the nutrition and the enjoyment of vinegar.
该文从食醋应具备营养性能和享受性能出发,依据食醋酿造的工艺条件,阐述了传统酿醋工艺多菌种、多酶系、低温混合发酵的特点,针对目前麸曲酒母酿醋工艺和液体深层发酵酿醋工艺的不足,提出了改进措施。
