| 利用根霉和假丝酵母联合发酵生产甜酒的研究 |
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| 引用本文： | 曾令琴,葛毅强,周传云,廖兴华. 利用根霉和假丝酵母联合发酵生产甜酒的研究[J]. 酿酒, 2005, 33(4): 36-38 |
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| 作者姓名： | 曾令琴 葛毅强 周传云 廖兴华 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083;湖南农业大学食品科技学院,长沙,410128 |
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| 摘 要： | 在研究从泰国优质甜酒曲中分离出来的假丝酵母菌株L1、L2和我国根霉菌株Q的生长特性的基础上,进行了不同配比的甜酒试饭试验。结果表明:当假丝酵母菌株L2接种量为1%,根霉菌株Q接种量为3%时,最有利于试饭时产糖。
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| 关 键 词： | 甜酒 假丝酵母 根霉 联合发酵 |
| 文章编号： | 1002-8110(2005)04-0036-03 |
| 修稿时间： | 2005-03-06 |
A Primary Study on The Separation and Purification Of Thailand Sweet Sake Koji |
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| ZENG Ling-qin,GE Yi-qiang,ZHOU Ghuan-yun,LIAO Xing-hua. A Primary Study on The Separation and Purification Of Thailand Sweet Sake Koji[J]. Liquor Making, 2005, 33(4): 36-38 |
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| Authors: | ZENG Ling-qin GE Yi-qiang ZHOU Ghuan-yun LIAO Xing-hua |
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| Affiliation: | ZENG Ling-qin~1,GE yi-qiang~ |
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| Abstract: | The growth situation of producing sugar from candida L1, L2 and Rhizopus Q were studied.There are also experiments on different matching of candida L1, L2 and Q.The result showed that when the inoculated percentage of L1L2Q is 3%1%3% could produce sugar most. |
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| Keywords: | sweet sake candida Rhizopus united fermention |
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