孙宏韬,李伟,朱曼丽,洪厚胜

• 1:南京工业大学生物与制药学院
• 2:南京工业大学化学与分子工程学院
• 3:南京汇科生物工程设备有限公司

摘要(Abstract)：

固态发酵工艺生产食醋,发酵周期长,参与微生物种类多,代谢产物丰富,加之各地独特的酿制工艺,生产出风味各异的食醋,解决了液态发酵的食醋风味单一的问题。中国传统酿醋历史悠久,酿醋设备也一直在发展改进,现在已结合机械化、智能化设计出许多食醋固态发酵反应器。

关键词(KeyWords)： 食醋;固态发酵;固态发酵工艺;传统设备;现代反应器

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 孙宏韬,李伟,朱曼丽,洪厚胜

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