| 纯种生麦曲的研制 |
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| 引用本文： | 毛青钟,宣贤尧,吴炳圆.纯种生麦曲的研制[J].中国酿造,2006(8):65-66. |
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| 作者姓名： | 毛青钟 宣贤尧 吴炳圆 |
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| 作者单位： | 东风绍兴酒有限公司,浙江,绍兴,312030 |
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| 摘 要： | 研究了用米曲霉菌制纯种生麦曲，试验结果纯种生麦曲比原生麦曲糖化力高20％，液化力提高15倍；表明用米曲霉菌制纯种生麦曲是可行的。
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| 关 键 词： | 米曲霉 纯种生麦曲 试制 |
| 文章编号： | 0254-5071(2006)08-0065-02 |
| 修稿时间： | 2005年8月19日 |
Trial-manufacture of pure-culture uncooked wheat koji |
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| MAO Qing-zhong,XUAN Xian-yao,WU Bing-yuan.Trial-manufacture of pure-culture uncooked wheat koji[J].China Brewing,2006(8):65-66. |
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| Authors: | MAO Qing-zhong XUAN Xian-yao WU Bing-yuan |
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| Abstract: | Trial-manufacture of pure-culture uncooked wheat koji with Aspergillus oryzae was studied.Its liquefaction power was 20% higher and saccharifying power was 14 times higher than the original uncooked wheat koji.It was proved possible to manufacture pure-culture uncooked wheat koji with Aspergillus oryzae. |
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| Keywords: | Aspergillus oryzae pure-culture uncooked wheat koji trial-produce |
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