类干酪乳杆菌酿酒酵母复合发酵发芽糙米酿造营养米酒的研究

Study on Nutritious Rice Wine Made From Germinated Unpolished Rice by Co-fermentation With Lactobacillus Paracasei and Saccharomyces Cerevisiae

利用发芽的糙米为原料,经蒸煮糖化后接种类干酪乳杆菌发酵,再经酿酒酵母发酵过滤后,制备富含可提高人体免疫力的乳酸菌胞外多糖以及γ-氨基丁酸的营养型米酒。

The nutritious rice wine rich in exopolysaccharide of lactic acid bacteria andγ-aminobutyric acid that can improve human immunity was made as follows:the germinated unpolished rice was cooked and saccharified;the Lactobacillus paracasei was inoculated into the above medium for fermentation;the above mixture was then fermented by Saccharomyces cerevisiae and filtrated in final.