摘要
通过长期对郎酒厂酱酒生产用曲——高温大曲中分离筛选出的一批高温型红曲霉在实验室条件下进行摸索选育、培养,而分析总结出的几点初浅的经验。
A batch of high-temperature monaseus was separated from the high-temperature Daqu, which was used as the starter in the factory production. Selection and cultivation condition under the lab was studied and some experiences were shared.
出处
《四川食品与发酵》
2008年第4期13-14,共2页
Sichuan Food and Fermentation
