摘要
以醪糟发酵常用的发酵剂酒药为研究对象,对醪糟发酵中的优势微生物进行了分离鉴定,研究结果表明酒药中的优势微生物即醪糟发酵的优势菌种为霉菌-米根霉和酵母菌-酿酒酵母。
The common fermentation culture-the yeast for fermented glutinous rice was choosen as the research object.Isolation and identification of the advantage microorganism of fermented glutinous rice.The results showed that Mold-Rhizopus oryzae and Yeast-Saccharomyzes cerevisiae were the advantage microorganism of the yeast for fermented glutinous rice.
出处
《食品与发酵科技》
CAS
2012年第2期65-70,共6页
Food and Fermentation Science & Technology
关键词
醪糟
发酵
微生物
鉴定
fermented glutinous rice
fermentation
microorganisms
identification
