【摘要】 该文对国内目前小曲生产中常用的C-24、2303 、YG5-5、702、3866等5株根霉菌的生长特征,生化性能及对各种酿酒原料的适应性进行比较,为各小曲厂选用菌株制定相应培菌工艺提供参考。更多还原

【Abstract】 Yao Wan-chen Tang Yu-ming Liao Jian-min Ren Dao-qun(The Biotech Center of Rice & Sorghum Research Institute, Sichuan Academy of Agricultural Sciences, Luzhou )Abstract This paper compared Rhizopus spp. C-24, Q303, YG5-5, 702, and 3866 used popularly in instant koji (Xiao Qu) making in China in growing characteristics, biochemical properties and adaptation to different brewing materials, afforded reference to the factories in choosing strains to constitute relevant process of cultivated strains in order to produce instant koji applicable for different brewing materials.更多还原