机械化黄酒中糖化菌的初步培养与研究  

Effects of Initial Culture Condition on Saccharification Bacteria Used in the Mechanization of Yellow Rice Wine

作　　者：高永强[1] 陈细丹[1] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《食品与发酵科技》2009年第1期18-19,共2页Food and Fermentation Science & Technology

摘　　要：对保存的黄酒糖化菌进行分离、纯化、筛选,并与原始菌种制备麸曲、麦曲,对其进行糖化力、液化力测定。检验结果表明:筛选后的菌株糖化力和液化力均高于原始菌株。Bran koji and wheat koji were produced using the strains of yellow rice wine separated, purified and filtrated from the reserved strains. More saeeharifying and fluidifying activities were found eompared to koji produced by the original strains. The results showed that the fihrative strains were better than the primary ones.

关 键 词：糖化菌 筛选 培养 黄酒 

分 类 号：TS262.4[轻工技术与工程—发酵工程]