頁籤選單縮合
題 名 | 落花生Virginia型與Spanish型耐旱性之研究=Study of Droughe Resistance in the Virginia and Spanish Types of Peanut |
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作 者 | 林興; 陳墀城; 林慶雨; | 書刊名 | 中華農學會報 |
卷 期 | 43 民52.09 |
頁 次 | 頁40-51 |
關鍵詞 | 落花生; Virginia型; Spanish型; 耐旱性; |
語 文 | 中文(Chinese) |
英文摘要 | 1. 6 Asp. were selected from 64 fungi, mostly Asp. in our provious test (1). With those 6 Asp. and a Asp. isolated from a koji of Taipei market as control, soybean and wheat were used to prepare 7 soy koji. 22 treatmetns with single soy koji and different combinations of several soy koji were fermented in saline water to make Chinese sauce respectively (3). By criticizing flavor, taste, and analytic data of those sauces, the best combinations were selected. 2. With single Asp. fermentation, YT 2-3 was shown the best result, that coincided with our precious test where YT 2-3 exhibited its high proteolytic action and favorite flavor producing ability among the other cultures. 3.Either in the previous test or this experiment, Asp. flavous 138 showed its highest proteolytic action. So it may, probably, be used for quick process of sauce fermentation. "Chungs" was shown to be a superior species in mixing fermentation with other species. 4. Appropriate combination of several Asp. has been indicated better results than single Asp. in chinese sauce fermentation. To our experience, natural fermented product may possess better quality than that of inoculation with selected organisms. It is probably due to fewer cultures inoculated making the flavor of product monotonous. Combination of more organisms may promote its quality. 5. Three combinations of soy koji and a single soy koji exhibited the best results. The following is a list of the nos. of Asp with the weight ratio of raw material (the raw material was perpared by soybean and wheat with ratio 1:1) used to prepare soy koji for mixing fermentation. |
本系統中英文摘要資訊取自各篇刊載內容。