%0 Journal Article
%T STUDIES ON FERMENTATION OF CORN BEVERAGE BY LACTIC ACID BACTERIA<br>玉米乳酸饮料发酵过程初探
%A ZHENG Min
%A YANG Ben-Hong
%A <br>郑敏
%A 杨本宏
%J 微生物学通报
%D 2002
%I 
%X The processes of fermentation of corn powder by lactic acid bacteria was studied. The results indicated that, after 39 hours fermentation, the lactic acid content reached 2. 1g/100mL, and some nutrients as oligosc-chrides and amino acids were also produced. The result is of significance to the technological design of producing lactic acid beverage of corn.
%K Com
%K Lactic beverage
%K Fermentation
%K Actobacillus<br>玉米
%K 乳酸饮料
%K 发酵
%K 乳酸菌
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=90BA3D13E7F3BC869AC96FB3DA594E3FE34FBF7B8BC0E591&jid=78024727B5F4EF6AA9CA8E605B5FC464&aid=35BF65772B7D765B&yid=C3ACC247184A22C1&vid=771469D9D58C34FF&iid=0B39A22176CE99FB&sid=FC0714F8D2EB605D&eid=7801E6FC5AE9020C&journal_id=0253-2654&journal_name=微生物学通报&referenced_num=1&reference_num=7