黄酒糖化菌的培养研究  

Study on the culture of saccharifying strain in yellow rice wine

作　　者：高永强[1] 边佳娜[1] 

机构地区：[1]会稽山绍兴酒有限公司,浙江绍兴312030

出　　处：《江苏调味副食品》2009年第6期35-37,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：为了进一步提高黄酒糖化菌的活力,对保存的黄酒糖化菌进行分离、纯化和筛选,并与原始菌种同时制备麸曲和麦曲,并对其进行糖化力和液化力的测定和比较。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。The saccharifying strain of yellow rice wine was separated, purified and screened in order to improve its activity. Saccharifying strain and other primary strain were used to prepare bran koji and wheat koji, and their saccharifying power and liquefying power were determined and compared. The testing result indicated that both the saccharifying power and the fluidifying power of screened strains were better than that of 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]