This paper researches the fermentation condition of gellan gum production utilizing Sphingomonas paucimobilis.
这篇研究利用少动鞘脂单胞菌发酵生产结冷胶的发酵条件。
The gellan gum can be used in production of ice cream when mixed with other food gums.
时即可形成凝胶，与其它食品胶复合可应用于冰淇淋生产中。
Methods To search the relative literatures about gellan gum, and to make analysis and conclusion.
方法查阅近年来国内外的相关文献报道，并进行分析、整理和归纳。
Objective This paper researches the fermentation condition of gellan gum production utilizing Sphingomonas paucimobilis.
目的研究利用少动鞘脂单胞菌发酵生产胞外多糖结冷胶的摇瓶发酵条件。
This paper introduces Xanthan gurn, Gellan Gum and Pullulan and the fermentation technics of those three microbial polysaccharides.
本文介绍了黄原胶、结冷胶和短梗霉多糖及这三种微生物多糖的发酵生产工艺。
The mixed gellan gum is applied, which is mixed with other gum, in non-expanded frozen dessert, and got an ideal prescription of crisp frozen dessert.
选取适宜的胶体与其复配，达到最佳凝胶效果。然后将复配胶体用于非膨化冷食品中，得到较理想的酥脆冷食品配方。
Under the conditions without homogenizers, the stability systems for clear or cloudy pulpy juice beverages were established using different types of gellan gum, etc.
在无均质机的条件下，清汁型和浊汁型果肉饮料分别采用不同型号的结冷胶等构成其稳定体系。
Gellan gum is a kind of fermentation-produced polysaccharides. This article introduced the composition, preparation, property of gellan gum and its applications in food industry.
结冷胶是一种微生物胞外多糖。文中主要介绍了结冷胶的组成、基本特性、制备及其在食品工业中的应用。
Gellan gum is a kind of fermentation-produced polysaccharides. This article introduced the composition, preparation, property of gellan gum and its applications in food industry.
结冷胶是一种微生物胞外多糖。文中主要介绍了结冷胶的组成、基本特性、制备及其在食品工业中的应用。
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