摘要
用根霉、生香酵母、醋酸菌为菌种 ,以鲜酒糟、棵子(粉碎后的高粱、豆类)和麸皮混合发酵50～60天 ,生产食醋 ,经精加工后不但可得优质食醋 。
The edible vinegar were produced by combined fermentation of fresh distiller′s grains, highland barley and bran husk for 50～60 days with Rizhopus, flavour-producing yeast and acetic acid bacterial as its essentials. As a result, we could not only produce (high)quality vinegar through finishingcut but obtain better economic profits.(Tran.by YUE Yang)
出处
《酿酒科技》
2000年第5期89-89,88,共2页
Liquor-Making Science & Technology
