The addition of saccharifyingenzyme could improve liquor yield and reduce liquor acidity produced by both the two species.
在添加糖化酶后，两种米种的酒分均有所提高，而酸度降低。
2
The molds having saccharifyingenzyme capable of dehydrolyzing uncooked starch are Aspergillus niger, Aspergillus awamori, Rhizopus and endomycopsis fibuligera etc.
具有水解生淀粉能力的糖化酶的霉菌包括黑曲霉、泡盛曲霉、根霉、罗尔伏格菌和扣囊拟内孢霉等。
3
The technique of fermentation of uncooked starch for producing alcohol was hard to spread in large-scale distilleries because of the excessive use level of saccharifyingenzyme.