麦芽汁糖化温度对糖化时间的影响  

EXPERIMENT OF THE FAST SACCHARIFICATION TEMPERATURE OF MALT JUICE

作　　者：熊有枝[1] 王展[1] 

机构地区：[1]武汉工业学院生物与化学工程系,湖北武汉430023

出　　处：《武汉工业学院学报》2003年第2期19-20,共2页Journal of Wuhan Polytechnic University

摘　　要：许多微生物在麦芽汁培养基上面生长良好,麦芽汗培养基对酵母菌和霉菌明显生长快而且好。但麦芽汁糖化时间很长,为了缩短糖化时间提高工效,经过多次反复的实验探索,得出了最佳的糖化温度,可供微生物实验室或其他发酵生产厂家借鉴使用。With malt juice culture ,a lot of microorganisms grow well. It promotes the fast growth of the saccharomycete and mould. But malt juice saccharification needs a long time.For the time of saccharification to be shortened and the efficiency to be raised, repeated experiments were conducted. The best saccharitication temperature were obtained, which is useful to the microorganism laboratory or other fermented manufactmers 

关 键 词：麦芽汁 糖化温度 糖化时间 酿酒 培养基 酵母菌 霉菌 

分 类 号：TS261.43[轻工技术与工程—发酵工程]