摘要
将筛选得的高产酯力红曲霉菌种应用于西凤强化大曲生产。结果表明,试验大曲的各项检测指标优于常规培养制作的大曲,与对照相比,试验大曲酯化力较高;红曲霉作为强化大曲菌种在产酯生香方面具有明显的优势;酵母菌与红曲霉协同作用的酯化力高于其单独作用的效果。(孙悟)
The screened Monascus strain with high esterifying power was used in the production of Xifeng strengthened Daqu. The results showed that each index in experimental Daqu was better than that in contrast Daqu and the esterifying power of experimental Daqu was also higher. Monascus had evident advantages in ester-producing and aroma-producing and the coopertaion ofmicrozyme and Monascu, s had higher esterifying power than that by single use of each of them.
出处
《酿酒科技》
2010年第1期46-48,共3页
Liquor-Making Science & Technology
关键词
微生物
酯化力
红曲霉
大曲
microbes
esterifying power
Monascus
Daqu