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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
292
ssf for foods and beverages
account for a large proportion of micro organ isms yielding liquefy-
ing amylase, saccharifying amylase, acid protease, cellulase, lipase,
and esterase.
Molds are influenced by oxygen in the environment. Under an aer-
obic condition, molds boost and produce a large amount of enzymes.
During the fermentation of the daqu, more oxygen is dissolved in the
surface of the daqu than in the center. Compared with the center of
the daqu, the number of micro organ isms on the surface of the daqu is
almost 10 times higher. e activities of the hydrolyzing enzymes from
different parts of the daqu, including a liquefying enzyme, sacchari-
fying amylase, acidic protease, cellulase, and lipanase, are also quite
different. e activ
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Publisher Resources

ISBN: 9781439844960