摘要
研究了不同霉菌种类、接种量、霉菌比例、冲缸放水时间对浙江玫瑰醋"发花"及后续发酵的影响,提出了一条可行的玫瑰醋纯种"发花"工艺。试验优选的玫瑰醋纯种"发花"工艺条件是:菌种为黑曲霉与根霉;"发花"时间7 d;菌种总接种量为米量的0.8%;菌种配比为黑曲∶根霉=0.5∶1或黑曲∶根霉=0.8∶1。
The effect of mold strain, inoculum size, proportion of different microorganisms and fermenting time on the mold growing stage and the sequent fermentation of Zhejiang rosy vinegar has been studied. A feasible method of purebred mold cultivation during the fungus growing stage has been found. The obtained parameters of the purebred mold cultivation are as follows: Mold strains are Aspergillus niger and rhizopus, Mold culture period is 7d, Mold inoeulum size is 0. 8% of rice weight,The proportion of Aspergillus niger and rhizopus is 0.5:1 or 0.8:1.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第9期149-152,共4页
Journal of the Chinese Cereals and Oils Association
基金
2006年浙江省科技计划(2006C32013)
关键词
纯种霉菌培养
菌种
发酵时间
接种量
purebred mold cultivation, mold strain, fermenting time, inoculum size