摘要
研究了用米曲霉菌制纯种生麦曲,试验结果纯种生麦曲比原生麦曲糖化力高20%,液化力提高15倍;表明用米曲霉菌制纯种生麦曲是可行的。
Trial-manufacture of pure-culture uncooked wheat koji with Aspergillus oryzae was studied. Its liquefaction power was 20% higher and saccharifying power was 14 times higher than the original uncooked wheat koji. It was proved possible to manufacture pure-culture uncooked wheat koji with Aspergillus oryzae.
出处
《中国酿造》
CAS
北大核心
2006年第8期65-66,共2页
China Brewing
关键词
米曲霉
纯种生麦曲
试制
Aspergillus oryzae
pure-culture uncooked wheat koji
trial-produce
