| 酵母菌体在食品中开发与应用 |
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| 引用本文： | 陈彦,朱奇,徐伟. 酵母菌体在食品中开发与应用[J]. 生物学杂志, 2000, 17(1): 31-32,35 |
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| 作者姓名： | 陈彦 朱奇 徐伟 |
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| 作者单位： | 山东省聊城师范学院生物系,聊城,252059 |
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| 摘 要： | 介绍以酵母菌体为原料制取食用蛋白、酵母精及增鲜剂，并对各制品在食品中的应用进行了阐述，旨在推动酵母菌体开发与利用的进程。
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| 关 键 词： | 酵母菌体 食品工业 开发利用 |
| 文章编号： | 1008-9632(2000)01-0031-02 |
Development and use of yeast in food |
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| CHEN Yan,ZHU Qi,XU Wei. Development and use of yeast in food[J]. Journal of Biology, 2000, 17(1): 31-32,35 |
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| Authors: | CHEN Yan ZHU Qi XU Wei |
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| Abstract: | It is the introduction of producing edible protein,yeast extract and tastist agent from yeast,and the uses of the products in food are expounded,so as to advance the course of the development and the use of yeast. |
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| Keywords: | yeast edible protein yeast extract tastist agent. |
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