頁籤選單縮合
題 名 | 白殼真菌相及發酵產物分析之研究 |
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作 者 | 陳淑芬; 簡秋源; | 書刊名 | 師大生物學報 |
卷 期 | 28 1993.12[民82.12] |
頁 次 | 頁43-51 |
分類號 | 368.87 |
關鍵詞 | 酒母; 發酵; 黴菌; 酵母菌; Wine starter; Fermentation; Molds; Yeasts; |
語 文 | 中文(Chinese) |
中文摘要 | 中國民間以糯米為基質,白殼為菌源釀製甜酒。我們由白殼分離的真菌結果如下:1)有九種徽菌及七種酵母菌,2)不同製造來源的白殼具有不同的澱粉、發酵能力及澱粉糖化能力。 |
英文摘要 | When sticky rice is used as a substrate and Peka as wine starter and fermentation is took place, it becomes sweet rice pudding which is familiar to Chinese people. From our experimental results indicated: 1) nine species of molds and seven species of yeasts are examined and identified, 2) different sources of Peka (starter) possess different capabilities in their fermentation and saccharification of starch. |
本系統中英文摘要資訊取自各篇刊載內容。