酿制玉米清酒所用菌种的选择
JOURNAL OF HEILONGJIANG AUGUST FIRST LAND RECLAMATION UNIVERSITY（2005）
Abstract
以玉米为主料,以根霉AS.3.3800和黑曲霉UV48分别进行试饭实验.结果表明:两株菌种混合使用效果较好,黑曲霉与根霉的配比为0.8:1时最佳;双菌种混合发酵较单一菌种发酵速度快(21 d),残糖低(2.86 g/100 mL),出酒率高(183.5%),酒的口感好,醇香浓郁,酸甜适口.
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Key words
corn sake,microbe species,production
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