摘要
国内酱油酿造主要选用纯种米曲霉,其制曲是酱油生产的一个重要工序。文中对米曲霉制备过程中水分、温度、空气、湿度、环境对米曲霉生长及酶活力的影响进行了探讨,并提出了加强制曲管理优化工艺的措施。
Aspergillus oryzae is applied to brew soy in our country. Koji making is an important step in soy production. In this paper, the effects of water, temperature, air, moisture, environment on growth of Aspergillus oryzae and enzyme activity Were discussed. The importance of enhancing the management of koji making and optimizing the technique were also advocated.
出处
《中国酿造》
CAS
北大核心
2007年第5期56-59,共4页
China Brewing
关键词
水分
温度
酶活力
制曲管理
moisture
temperature
enzyme activity
management of koji making
