高产低聚糖甜酒根霉曲种的最适混合比例的研究  

The Synergetic Effect of Different Rhizopus to Oligosaccharide-rich Sweet Rice Wine

作　　者：喻凤香[1] 李珂[1] 李菁[1] 林亲录[1] 赵世浩[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《现代食品科技》2006年第1期32-34,共3页Modern Food Science and Technology

摘　　要：本文研究了Rhizopus RN-1,Q303,Rhizopus RA-1和Rhizopus RQ-1等几种根霉之间的协同作用及其对低聚糖的影响。结果表明上述四种根霉的最适添加量分别为0.17%、0.17%、0.22%、0.12%,培养时间为48h。This paper research the synergetic effect of Rhizopus RN-1, Q303, Rhizopus RA-1 and Rhizopus RQ-1 to oligosaccharide-rich sweet rice wine. Result show that the optimum ratio ofRhizopus RN-1 , Q303, Rhizopus RA-1 and Rhizopus RQ-1 are 0.17%, 0.17%, 0.22% and 0.12%. The culture time is 48 hours.

关 键 词：根霉 协同作用 低聚糖 

分 类 号：TS262[轻工技术与工程—发酵工程]