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| "酵奇"对酿造微生物增殖的促进试验 | |
| 引用本文： | 梁竟平,张文军,关景奎,沈龙青."酵奇"对酿造微生物增殖的促进试验[J].中国酿造,2004(9):23-25. |
| 作者姓名： | 梁竟平 张文军 关景奎 沈龙青 |
| 作者单位： | 1. 中国中医研究院科林技术开发公司,北京,100700 2. 北京市祯怡技术发展公司,北京,100700 3. 北京和田宽食品有限公司,北京,100706 |
| 摘 要： | “酵奇”是以天然有机物黄腐酸为主要原料,配以其它有机营养物,利用生物技术制成的发酵增效剂。通过一系列应用试验,证明其具有刺激微生物增殖、提高糖化酶的糖化效果、提高酵母的产酒率等多种作用。文章还对“酵奇”的作用机理、研究进展、应用现状及存在的问题等进行了论述。 |
| 关 键 词： | 发酵 增效剂 黄腐酸 |
| 文章编号： | 0254-5071(2004)09-0023-03 |
| 修稿时间： | 2004年5月9日 |
Experiment of "JiaoQI" on multiplication of brewing microorganisms |
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| LIANG Jing-ping,ZHANG Wen-jun,GUAN Jin-kui,SHEN Long-qing.Experiment of "JiaoQI" on multiplication of brewing microorganisms[J].China Brewing,2004(9):23-25. | |
| Authors: | LIANG Jing-ping ZHANG Wen-jun GUAN Jin-kui SHEN Long-qing |
| Abstract: | "JiaoQI" was a fermentation synergist made by biotechnology, using natural fulvic acid as main material and adding other organic nutrients. Through a series of application experiments, it was proved to stimulate the multiplication of brewing microorganisms, increase the effect of saccharifying enzyme activity and improve the production rate of the yeast. Mechanism, research development, application situation, and existing problems of "JiaoQI" were also discussed. |
| Keywords: | fermentation synergist fulvic acid |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |