摘要
以华根霉3.85纯种为出发菌株,通过紫外线诱变处理,运用推理育种技术,选育到1株突变株,命名为SUSE-华根霉2(6.18)。该菌株的液化力为1h50min,糖化力51。将SUSE菌株制得的甜酒曲用于生产调料酒,稳定性好;用于食品调味、色、香、味俱佳。
A mutant named Rhizopus chinensis saito 2（6.18）was obtained from its parent strain Rhizopus Chinensis Saito 3.85. breeded by induced U. V. treatment and rational screening . The power of deliquescence reached 1h 50min ,and the power of saccharification came to 51. The liqueur koji made from SUSE strain in the production of culinary wine has higher stability and the food seasonde by liqueur koji has a good color , fragrance and flavor.
出处
《中国调味品》
CAS
北大核心
2005年第10期15-18,共4页
China Condiment
关键词
华根霉
紫外线诱变育种
突变株
甜酒曲
Rhiaopus Chinensis Saito
uitraviolet ray breeding by induced mutation
mutant
liqueur koji
