摘要
比较了酿酒根霉孢子与根霉菌丝在米饭基料上的生长糖化情况，结果表明，根霉菌丝优于根霉孢子；根霉产孢子的特性， 随培养条件的改变而改变，对于纯根霉菌丝的培养与制曲，也作了简要介绍。
The growth and saccharification of Rhizopus spore and turf in the substratum of rice was compared in this article.The results indicated that the turf is better than spore,and the characteristics of spore produced by Rhizopus will change with various conditions of cultivation.The cultivation of pure Rhizopus turf and the koji-making were also introduced briefly.
出处
《酿酒科技》
2000年第1期24-25,共2页
Liquor-Making Science & Technology
关键词
酿酒微生物
根霉
孢子
菌丝
制曲
酒曲
microbe for liquor-making
Rhizopus
spore
turf
koji-making
