The types and activity of protease during sufu fermentation
碩士 === 國立嘉義大學 === 生化科技研究所 === 97 === The pH of fermentation broth keep at 5.4~5.8 during white and aged sufu fermentation. The maximm protease activity was 343U, it appeared at the 50th day in aged sufu fermetation, but it shows constantly about 50~100 U in white sufu fermetation. The accumulate...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Language: | zh-TW |
| Published: |
2009
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/41776618378201622430 |