The total amount of dissociative amino acid reduced 36% during acetic fermentation, especially Glu, Aspartate (Asp), Proline (Pro) and Leu.

 
  • 醋酸發(fā)酵過(guò)程中游離氨基酸總量減少了36%25左右,特別是谷氨酸、天冬氨酸、脯氨酸和亮氨酸。
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