学术
红酵母的性质及其应用研究
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李臣[1] 阮榕生[1] 林向阳[1,2] 陈卫江[1] 罗爱香[1] 陈金海[2]
[1]南昌大学食品科学教育部重点实验室,南昌330047 [2]福州大学生物科学与工程学院,福州350002
国际标准刊号：ISSN 1671-9646
国内统一刊号：CN 14-1310
摘 要:
红酵母是酵母菌的一个属，腐生，分布广泛，在医学、食品、化工和农业等方面都有一定的应用，但目前并没有引起人们足够的重视。综述了红酵母的种属特性、理化特性、培养及其应用。[著者文摘]
文章出处:
《农产品加工．学刊》-2006年5期,25 -20-22,25页
Nongchanpin Jlagong.Xuekan
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1671-9646（2006）05-0020-03
Advances in Research of Properties and Application of Rhodotorula
Li Chenl, Ruan Rongsheng, Lin Xiangyang, Chen Weijiang, Luo Aixiang, Chen Jinhai （1. The Key Laboratory of Food Science of MOE, Nanchang University, Nanchang 330047, China; 2. Department of Bioscience and Engineering, Fuzhou University, Fuzhou 350002, China）
Abstract:
Rhodotorula is saprophytic and widespread which is one kind of the yeast. It has been applied in industry, such as in medicine, food, chemical engineering and agriculture, etc. These applications haven＇t been attached importance to them by researchers now. Kind characteristic, physical and chemical properties, training and application in various fields of rhodotorula are reviewed in this paper.[著者文摘]
Key words:
rhodotorula; kind classification; properties; application
收稿日期: 2006-05-08
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