食品与发酵科技--杂志社 关键词： 辣椒酱；总酸；氨基态氮；色价 [gap=853]Key word： chili sauce; total acid; ammoniacal nitrogen; color scale
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total acid number 总酸值 ; 总酸度
total acid amount for coagulation 凝固总酸量 ; 凝固总用酸量
total acid value 总酸值
total acid phosphatase 总酸性磷酸酶
total acid bile 总胆汁酸 ; 两组治疗后总胆汁酸
total acid output 称总酸排出量
The best culture temperature is 40℃, carbon and nitrogen ratio is 4:1,moisture is 65%and salt is 10%. Amino nitrogen content is 0.85g/100mL,total acid is 2.09g/100mL,taotal nitrogen1.81g/100mL,soluble salt-free solids 18.71 g/100mL,chloride 9.79g/100mL,reducing sugarin4.78g/100mL in buckwheat sauce by HUV-2 strain.5.
结果表明,最适发酵温度40℃、C:N为4:1、含水量为70%、盐分为10%,菌株HUV-2酿造荞麦酱油中氨基酸态氮为0.85g/100mL、总酸的含量为2.09g/100mL、全氮的含量为1.81g/100mL、可溶性无盐固形物为18.71g/100mL、氯化物为9.79g/100mL、还原糖为4.78g/100mL。
参考来源 - 荞麦酿造用米曲霉蛋白酶优良菌株的选育及发酵条件研究·2,447,543篇论文数据，部分数据来源于NoteExpress
Gastric secretion is reduced in volume and total acid content.
胃分泌的容量和总酸度降低。
The acetic fermentation was dealt with submerged fermentation and the total acid reached 4.60%.
醋酸发酵采用液体深层发酵，最终总酸达4.60%。
The total acid content was strongly additive inheritance and was mainly influenced by malic acid.
葡萄果实中总酸含量遗传表现为加性效应，主要受苹果酸的影响较大。
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