紀要論文 発酵プロセスにおけるORP とpH の関係

服部, 祐亮

内容記述
The present study presents results from the study of the correlation between oxidation-reduction potential (ORP) and pH measured during the fermentation for the production of six types of yogurt, wine and yeast.ORP values were expressed as aging indeces (AI). Microbial activity due to fermentation was measured.It was found that the initial increase in AI values corresponded to the microbial growth phase.Key words : fermentation food, yogurt, wine, yeast, ORP-pH relationship, AI value
本文を読む

http://repo.lib.hosei.ac.jp/bitstream/10114/13503/1/15R2121.pdf

このアイテムのアクセス数:  回

その他の情報