糖化麸曲醋渣制取高还原糖含量原料的研究  

STUDY ON SACCHARIFYING THE RESIDUE OF BRAN KOJI VINEGAR TO MAKE THE MATERIAL WITH HIGH REDUCING SUGAR CONTENT

作　　者：庄桂[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2005年第5期15-18,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省科技厅科技攻关项目(424010013)

摘　　要：经过多菌种发酵糖化麸曲醋渣后,糖化醋渣的还原糖生成率达到27.2%.这使糖化醋渣用作多种发酵产品的可直接利用碳源成为可能.After saccharifying the residue of bran koji vinegar through multiple strain culture fermentation, the reducing sugar yield of the saccharified vinegar residue was as high as 27.2 %. This makes it possible that the saccharified vinegar residue could be used directly as carbon resources for a lot of fermentation products.

关 键 词：醋渣 糖化 麸曲 发酵 多菌种 还原糖 

分 类 号：TS209[轻工技术与工程—食品科学]