The specific process of yeast cultivation from slantculture to mature starter during koji liquor production is introduced.
介绍了麸曲白酒生产过程中酵母从斜面培养到成熟酒母的具体制作过程。
2
The fermentation period is 2-3 days shorter by utilizing homogenated culture as culture seed in first step instead of slant cultures used in traditional technique.
用匀浆化菌种代替传统工艺中直接用斜面母种作为一级摇瓶种源，使发酵周期缩短了2～3天。
3
In this article, we reported the optimum economic cultureslant and optimum carbon source to prepare xylanase.