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。
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.
出处
《生物学杂志》
CAS
CSCD
2000年第1期31-32,35,共3页
Journal of Biology
关键词
酵母菌体
食品工业
开发利用
yeast
edible protein
yeast extract
tastist agent.
