摘要
对根霉曲培菌糖化过程的动力学及耗氧情况进行了研究。结果表明，限氧条件下的试饭糖分及酶活力均比不限氧时低，要提高培菌糖化率和出酒率，必须供给一定量的氧分。酿酒试验结果表明，培菌时间以１６小时左右为宜。
The dynamics of Rhizopus koji culture saccharification processing and the consumption of oxygen were studied.The result showed that the experimental rice glucose and the enzyme activity were lower under the limited oxygen condition than that under the un-limited oxygen condition.It must be provided with proper oxygen to increase saccharogenic rate and the yield of liquor.The experimental result indicated that the suitable culture time was about 16 hours.
出处
《酿酒科技》
1999年第1期26-28,共3页
Liquor-Making Science & Technology
关键词
小曲酒
根霉曲
培菌糖化
动力学
发酵
Xiaoqu liquor
rhizopus koji
culture saccharification
dynamics
