...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Plant Foods for Human Nutrition >Microbial and biochemical changes occurring during production of masvusvu and mangisi, traditional Zimbabwean beverages
【24h】

Microbial and biochemical changes occurring during production of masvusvu and mangisi, traditional Zimbabwean beverages

机译：传统津巴布韦饮料马斯武乌和玛吉斯生产过程中发生的微生物和生化变化

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Biochemical and microbiological changes that occur during production of masvusvu and mangisi, both traditional Zimbabwean beverages made from malted finger millet flour were investigated in this study. During cooking to produce masvusvu, amylase was active within the first 20 minutes but its activity decreased drastically at temperatures of above 60 °C. Free reducing sugars increased from 3.8 to 308.1 mg/ml. During fermentation to produce mangisi, total aerobic mesophilic bacteria, lactic acid bacteria and yeast and molds increased with fermentation time. Total titratable acidity increased from 0.13 to 0.67 percent, lactic acid from 0.51 to 4.10 g/1 and pH decreased from 6.10 to 3.98.
机译：在这项研究中，研究了两种由麦芽指小米粉制成的传统津巴布韦饮料-马斯武斯武和马尼吉斯生产过程中发生的生化和微生物学变化。烹饪产生马斯武病毒期间，淀粉酶在最初的20分钟内有活性，但在60°C以上的温度下其活性急剧下降。游离还原糖从3.8增加到308.1 mg / ml。在发酵生产芒果的过程中，总好氧嗜温菌，乳酸菌以及酵母菌和霉菌随着发酵时间的增加而增加。总可滴定酸度从0.13％增至0.67％，乳酸从0.51％增至4.10 g / 1，pH值从6.10降低至3.98。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号