种曲生产的关键点控制

The critical control point of mould starter produce

对沪酿3.042米曲霉的菌种质量、制曲设备及环境、制曲过程、种曲保存及人员管理等关键点进行严格、科学控制。结果表明:种曲质量得到有效提高,孢子数达到为59亿/g以上,发芽率为91%以上,杂菌数小于1.0×106个/g。

Rigorous scientific control on the critical control point of the quality,equipment and the environment,mould starter product process,mould starter preservation and managemen of the Shanghai brewing 3.042 Aspergillus quality strains.As a result,the quality of mould starter improved,the number reached 5.9 billion spores/g,the germination rate reached 91% or more,the number of bacteria decreased less than 1.0 × 106/g.