摘要
在连续液化、糖化发酵工艺过程中 ,受到严重染菌时 ,利用漂白粉的杀菌能力 ,在醪液内添加一定量的漂白粉 ,控制染菌 。
Certain amount of bleaching powder was added into mash liquid because of its bactericidal ability to control bacteria contamination when serious bacteria contamination occured in the process of continuous liquid saccharification fermentation so that the purpose of normal production could be achieved.(Tran.by YUE Yang)
出处
《酿酒科技》
2000年第4期57-58,共2页
Liquor-Making Science & Technology
关键词
酒精发酵
漂白粉
染菌控制
醪液
杀菌
bleaching powder
alcohol fermentation
control of bacteria contamination
