CN102140427B - Method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits - Google Patents
Method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits Download PDFInfo
- Publication number
- CN102140427B CN102140427B CN201010296512A CN201010296512A CN102140427B CN 102140427 B CN102140427 B CN 102140427B CN 201010296512 A CN201010296512 A CN 201010296512A CN 201010296512 A CN201010296512 A CN 201010296512A CN 102140427 B CN102140427 B CN 102140427B
- Authority
- CN
- China
- Prior art keywords
- daqu
- wheat bran
- flavor
- seed
- triangular flask
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Abstract
The invention relates to a method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits from Bacillus thermophilus. The intensified daqu prepared by the method is high in fermentation speed, is added into a finished high-temperature starter for production, is used for brewing traditional Chinese spirits, can reduce the starter consumption in production, effectively solves the problem that fermented grains stacked in winter are difficult to heat, improves the spirit yield and premium quality good rate on the premise of keeping the flavor of the original spirits, can save massive brewing and fermentation equipment, manpower, field and energy, and has high use value.
Description
Technical field
The present invention relates to a kind of preparation method who is applied to the reinforcement Daqu of liquor of Luzhou-flavor and Maotai-flavor, be specifically related to a kind of preparation method of the reinforcement Daqu of processing by bacillus acidocldarius that is applied to liquor of Luzhou-flavor and Maotai-flavor.
Background technology
The quality of liquor spirit quality; Directly have influence on output, quality and the style of product; This is because the function that Daqu not only has saccharification, fermentation to produce alcohol; And during the fermentation, can produce the flavor and fragrance substance of a large amount of decision quality producies, odor type, style after particularly lord ferment period finishes.The making of tradition Daqu is to utilize the mikrobe in system bent place, utensil and the ambient air to inoculate naturally, so on spirit quality, often receive natural influence and restriction, makes product production, quality can not unify to take into account.
The method of the spirit quality of liquor enterprise raising at present mainly contains two kinds: the one, improve starter-making temperature, and though high temperature resistant microbe population and fragrance increase, can't avoid the original wine body of partial destruction local flavor; The 2nd, it is bent to strengthen system, from traditional Daqu, separates obtaining mikrobe high temperature resistant and that can produce perfume, this pure strain is linked into again cultivation forms in the Daqu after via artificial culture.
In recent years; Domestic related research units and manufacturer; Trace ingredients, production technique to Maotai-flavor liquor have been carried out a large amount of research and analysises; Obtained some useful progress, but it be unclear that for the essence and the necessary microbe species of the fragrant generation of sauce of Maotai-flavor liquor flavour substances; And from its Physiology and biochemistry angle, in sauce perfumery matter production process, produce which kind of enzyme and specifically exist aspects such as what kind of acts synergistically each other also to never have definite explanation between effect and the various mikrobe for mikrobe.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of the efficient reinforcement Daqu of processing by bacillus acidocldarius that is applied to liquor of Luzhou-flavor and Maotai-flavor.Utilize the reinforcement Daqu that this method prepares and be applicable to the dense sauce odor type white spirit by solid state method fermentative prodn of holding concurrently; Simple to operate, effect is obvious, does not change original Production Flow Chart; And the quality and the local flavor of wine are all stablized, and the yield of liquor and quality liquor rate all have raising in various degree.Not only economy but also environmental protection reduce enterprise's spending, increase economic efficiency.
In order to realize the object of the invention, the contriver gropes through a large amount of tests, and has finally obtained following operational path:
A kind of preparation method who is applied to the reinforcement Daqu of liquor of Luzhou-flavor and Maotai-flavor comprises the steps:
1) Bacillus licheniformis (Bacillus licheniformis) BG05 bacterial strain CCTCC NO.M2010251 is inoculated in the beef extract-peptone test tube substratum, cultivates 24h at 45 ℃～50 ℃;
2) in triangular flask, add the LB substratum,, insert the test tube slant seed of step 1), shake-flask culture 24h under 40 ℃, 150rpm condition in 121 ℃ of autoclaving 20min;
3) fresh wheat bran is added water and mixes and stirs after, be sub-packed in the triangular flask 121 ℃ of autoclaving 20min, cooling back step 2) the triangular flask seed, inoculum size is 5%, 37 ℃ and cultivates 3d;
4) fresh wheat bran is added water and mix and stir back 121 ℃ of sterilization 20min, take out the triangular flask seed that step 3) is inserted in the cooling back, be sub-packed in koji tray, cultivate 3d for 37 ℃-45 ℃;
5) fresh wheat bran is added water and mix and stir back 121 ℃ of sterilization 20min, take out the koji tray seed that step 4) is inserted in the cooling back, inoculum size 5% is ventilated and is cultivated 72h.
6) with behind bacterium wheat bran and the bent female mixing of high temperature, be inoculated in the raw material of system Daqu, mixing adds and steps on song after water mixes and stirs, and cultivates after one month, goes out Qu Cunfang three months, must strengthen Daqu.
The present invention's employing is from the high-temperature daqu of white clouds limit brewery by bacillus acidocldarius; Screening and separating obtain flexibility good, can be under 55 ℃ of-65 ℃ of hot environments well-grown Bacillus licheniformis (Bacillus licheniformis) BG05 bacterial strain; And being preserved in Wuhan, Hubei loujia hill belongs Wuhan University China typical culture collection center on 09 27th, 2010, preserving number is CCTCC NO.M2010251.
Bacillus licheniformis of the present invention (Bacillus licheniformis) BG05 bacterial strain CCTCC NO.M2010251 has following cultural characteristic:
Beef-protein medium is cultivated 24h for 50 ℃, and bacterium colony is rounded, grey, and convexity, there is tiny fine hair at the edge, and smooth surface is moistening, and thickness is difficult for choosing.The bacterium colony size is the cm of (0.3-0.5) cm * (0.3-0.5), fast growth.
50 ℃ of dextrose culture-mediums are cultivated 24h, and bacterium colony is the massif shape, and is moistening, and a large amount of mucus are arranged, and the surface is glossy, and no wrinkle, edge are incised to obviously, incise to be featheriness.The bacterium colony size is the cm of (0.4-0.5) cm * (0.4-0.5), and colony growth is very rapid.
Bacillus licheniformis of the present invention (Bacillus licheniformis) BG05 bacterial strain CCTCC NO.M2010251 has following morphological specificity:
In the thalli morphology of 1000 power microscopes observation bacillus acidocldarius, strain morphology is characterized as: thalline is shaft-like, Dan Sheng, and about 0.87 * 1.43 μ m (on average) of size, the azaleine even dyeing is not seen not painted fat granule, antiacid azaleine stained positive, gemma is red.Sporangiocyst does not expand, and gemma is oval, middle life or inferior middle giving birth to.
Bacillus licheniformis of the present invention (Bacillus licheniformis) BG05 bacterial strain CCTCC NO.M2010251 has following biological characteristics:
The growth temperature of bacillus acidocldarius BG05 is 20 ℃～65 ℃, and optimum growth temperature is 40 ℃～50 ℃, in the scope of pH2.0～9.0, all can grow.
Bacillus licheniformis of the present invention (Bacillus licheniformis) BG05 bacterial strain CCTCC NO.M2010251 cultivates 24h for 50 ℃ at beef extract-peptone nutrient agar and glucose agar medium; The continuous passage number is commissioned to train foster; Its cultural characteristic and morphological specificity have no significant change, and the biological character of this bacterial strain is basicly stable.
The preparation method of the reinforcement Daqu that is applied to liquor of Luzhou-flavor and Maotai-flavor that the present invention relates to has following obvious improvement:
1) the used reinforcement bacterial classification of preparation reinforcement Daqu obtains from producing with separating the high-temperature daqu, and high temperature resistant, producing Xiang Gong can be well.
2) the reinforcement Daqu that utilizes this method to prepare has strong special Qu Xiang, surperficial pearl, and bent clothing is obvious.The section skin is thin, neat, is Vandyke brown or beige, limpid unanimity, and there is redness the part, and Qu Xiangnong is strongly fragrant, and sauce is obviously fragrant, does not have to become sour or other assorted flavor.
3) the reinforcement Daqu that utilizes this method to prepare, fermenting speed is fast, it is made an addition to produce with in the finished product high temperature song, is used for traditional liquor and brewages production, and can reduce to produce and measure with bent,
4) piling up wine unstrained spirits elevated temperature test through the high temperature of embodiment 2 can find out; The thermophilic aroma former of interpolation (Bacillus licheniformis (Bacillus licheniformis) BG05 bacterial strain CCTCC NO.M2010251) heats up to the wine unstrained spirits and has played vital role in the wine unstrained spirits, effectively solves this problem of wine unstrained spirits accumulation in winter intensification difficulty.
5) can find out through microbiological analysis test in the fermenting process of embodiment 3; Bacillus licheniformis (Bacilluslicheniformis) BG05 bacterial strain plays bigger effect to the formation of aroma component in the wine; The thermophilic aroma former of promptly strengthening in the song improves the yield of liquor and quality percentage on the basis that keeps former wine style; Can save a large amount of brewing fermentation equipment, manual work, place and the energy, very high use value is arranged.
6) can find out through the application test of reinforcement Daqu in liquor production of embodiment 4 that the result that subjective appreciation produces the vinosity amount is in the wine unstrained spirits, directly add reinforcement Qu Yiran and can keep former wine style, and it to be as clear as crystal to go out wine, the dense coordination of sauce, style typical case.The application test of reinforcement Daqu in the production of wheat bran Maotai-flavor liquor through embodiment 5 can be found out; Add bent wine that brews of reinforcement and former technology wine relatively, taste is more mellow, quiet and tastefully laid out, and it is more outstanding to go out wine sauce perfume (or spice); It is pure and mild to enter the mouth, and more approaches the Maotai-flavor liquor flavor characteristic.And simple to operate, effect is obvious, does not change original Production Flow Chart, and the quality and the local flavor of wine are all stablized, and the yield of liquor improves 4.15%.
Description of drawings
Fig. 1 is that Bacillus licheniformis (Bacillus licheniformis) BG05 bacterial strain is at 1000 power microscope thalli morphology figure
Embodiment
Below be specific embodiment of the present invention, technical scheme of the present invention is done further the description, but protection scope of the present invention is not limited to these embodiment.Every do not deviate from the change of the present invention design or be equal to substitute include within protection scope of the present invention.
The embodiment 1 efficient preparation of strengthening Daqu
Get Bacillus licheniformis (Bacillus licheniformis) BG05 bacterial strain CCTCC NO.M2010251; A little thalline of picking under aseptic condition; Transfer in aseptic beef extract-peptone test tube substratum, cultivate 24h, be one-level test tube slant seed at 45 ℃～50 ℃.In the triangular flask of 250mL, add 50mL LB substratum, in 121 ℃ of autoclaving 20min, under aseptic condition, insert the test tube slant seed, shake-flask culture 24h under 40 ℃, 150rpm condition is secondary triangular flask seed.
After fresh wheat bran added water and mix and stir, be sub-packed in the 250mL triangular flask, 121 ℃ of autoclaving 20min, the inoculation of cooling back, inoculum size is 5%, 37 ℃ and cultivates 3d, is the seed enlarged culturing.Fresh wheat bran is added water mix and stir back 121 ℃ of sterilization 20min, take out the postcooling inoculation, be sub-packed in koji tray, cultivate 3d for 37 ℃-45 ℃, be koji tray and cultivate.Fresh wheat bran is added water mix and stir back 121 ℃ of 20min that sterilize, take out the postcooling inoculation, inoculum size 5% is ventilated and cultivated 72h, and is subsequent use, is the thick-layer ventilation and cultivates, and obtains the bacterium wheat bran.Bacterium wheat bran and finished product high temperature is bent female with behind 1: 1 mixing, and the inoculum size with 5% is inoculated in the raw material of system Daqu, mixing; Add and step on song after water mixes and stirs, carry out the cultivation management, cultivate after one month by traditional method; It is subsequent use to go out Qu Cunfang three months, and Daqu is at last strengthened.
Three kinds of schemes are adopted in the research of bacterial classification application approach: 1, adopt and strengthen bent test; 2, adopting brewery to produce contrasts with finished product high temperature Qu Zuowei; 3, it is bent to adopt brewery to produce with finished product high temperature, adds a certain amount of reinforcement Daqu and makes an experiment.
Embodiment 2 high temperature are piled up wine unstrained spirits elevated temperature test
Go out rice steamer with steaming good grain, suitably replenish water gaging, drying in the air 30 ℃ of one's parents Yang Lengzhi or flat room temperature; 12% reinforcement bent (A scheme) down, 13% high temperature bent (B scheme), 12% high temperature song+0.3% are strengthened song (C scheme) respectively; After the uniform mixing, be transported to and pile up place harvest conical pile, pile up 2～3d.The lower four-wheel of envrionment temperature in the aromatic white spirit production of holding concurrently has been carried out temperature statistics and microbe quantity component analysis in the banking process, and the result sees table 1 and table 2.
Temperature statistics in the table 1 four-wheel banking process (℃)
Microbial count changing conditions in the table 2 high temperature banking process (cfu/g wine unstrained spirits)
Can know that from table 1 under the situation of about 5 ℃ of envrionment temperatures, the C scheme accumulation time is short and to pile up the top temperature the highest, B, A scheme are then opposite; The microbe quantity component analysis shows (seeing table 2), pile up the 5th day microbial count with the C scheme for, the B scheme is taken second place, wherein bacterium is preponderated in banking process all the time.Experimental result shows that the thermophilic aroma former of interpolation (clothing genus bacillus (Bacillus licheniformis) BG05 bacterial strain CCTCC NO.M2010251) heats up to the wine unstrained spirits and played vital role in the wine unstrained spirits.
Microbiological analysis test in embodiment 3 fermenting processs
After piling up end, get final product the reactor startup pit entry fermentation, three Jiao Chi put into the wine unstrained spirits that adds A, B, three kinds of schemes making of C Daqu respectively, and fermentation time is 30 days.During the fermentation, mikrobe changing conditions and wine unstrained spirits go out the pond situation in the pond, detection cellar for storing things, and the result sees table 3.
Table 3 four-wheel fermented wine unstrained spirits is gone into out the pond situation
Went out the wine unstrained spirits bacterial count at cellar for storing things in 30 days: the A scheme is 4.2 * 10
5Cfu/g wine unstrained spirits, B scheme are 2.1 * 10
5Cfu/g wine unstrained spirits, C scheme are 7.1 * 10
6Cfu/g wine unstrained spirits.And these bacterium overwhelming majority are genus bacillus, and the ratio of thermophilic aroma former reaches 75%; Can be known that by table 3 A and the C starch utilization ratio that have added the bacterium wheat bran are higher, the sugar accumulation is few, and the yield of liquor all is higher than the contrast Daqu.Experimental result shows that thermophilic aroma former (clothing genus bacillus (Bacillus licheniformis) BG05 bacterial strain CCTCC NO.M2010251) plays bigger effect to the formation of aroma component in the wine, and the thermophilic aroma former of strengthening in the song can promote the yield of liquor.
The application test of embodiment semi-finals Daqu in liquor is produced
With 1000Kg grain powder add female poor, ripe chaff join poor, steam material, spreading for cooling is respectively got 100KgA, B, C scheme koji powder respectively and is admixed poor unstrained spirits after 20-30 ℃, piles up, pit entry fermentation steamed wine after 30 days.Go out wine analytical results such as table 4 and table 5.Three kinds of scheme trace ingredientss are more or less the same, and in the wine unstrained spirits, directly add the reinforcement song and can keep former wine style.It is as clear as crystal that the C scheme goes out wine, the dense coordination of sauce, style typical case.
Table 4 produces the subjective appreciation of vinosity amount
Table 5 staple content (mg/100mL)
Embodiment 5 strengthens the application test of Daqu in the wheat bran Maotai-flavor liquor is produced
Keep wheat bran Maotai-flavor liquor production technique constant, select two fermentation vats, wherein pond interpolation distiller's yeast amount is song 16%, yeast 4% conduct contrast in vain; It is that song 15%, yeast 3% and 2% are strengthened bent in vain that the distiller's yeast amount is added in another pond.Every pond 800Kg that feeds intake ferments and steams wine after 30 days.Go out wine analytical results such as table 6.Added and strengthened bent back the yield of liquor raising 4.15%, it is more outstanding to go out wine sauce perfume (or spice), and it is pure and mild to enter the mouth, and more approaches the Maotai-flavor liquor flavor characteristic.
The thermophilic aroma former of table 6 is applied to the liquor bran koji effect
Can find out from above-mentioned utilization embodiment 2,3,4, utilize bacillus acidocldarius to make the bent brewed spirit that is applied to of reinforcement and can effectively solve the not enough problem of accumulation intensification in winter, can improve the yield of liquor and the factor of merit, reduce and use bent measuring.Wine that brews and former technology wine compare, and taste is more mellow, quiet and tastefully laid out.This is simple to operate, and effect is obvious, does not change original Production Flow Chart, and the quality of wine and local flavor are all stablized.
Claims (2)
1. a preparation method who is applied to the reinforcement Daqu of liquor of Luzhou-flavor and Maotai-flavor is characterized in that: comprise the steps:
1) Bacillus licheniformis (Bacillus licheniformis) BG05 bacterial strain CCTCC NO.M2010251 is inoculated in the aseptic beef extract-peptone test tube substratum, cultivates 24h, get one-level test tube slant seed at 45 ℃～50 ℃;
2) in triangular flask, add the LB substratum,, insert the test tube slant seed of step 1) in 121 ℃ of autoclaving 20min, shake-flask culture 24h under 40 ℃, 150rpm condition, secondary triangular flask seed;
3) fresh wheat bran is added water and mixes and stirs after, be sub-packed in the triangular flask, 121 ℃ of autoclaving 20min, step 2 is inserted in the cooling back) the triangular flask seed, inoculum size is 5%, 37 ℃ and cultivates 3d;
4) fresh wheat bran is added water and mix and stir back 121 ℃ of sterilization 20min, take out the cooling back and insert the triangular flask seed that step 3) obtains, be sub-packed in koji tray, cultivate 3d for 37 ℃ 45 ℃;
5) fresh wheat bran is added water and mix and stir back 121 ℃ of sterilization 20min, take out the koji tray seed that step 4) is inserted in the cooling back, inoculum size 5% is ventilated and is cultivated 72h, obtains the bacterium wheat bran;
6) behind the bacterium wheat bran and the bent female mixing of finished product high temperature with step 5), be inoculated in 5% inoculum size in the raw material of system Daqu, mixing adds and steps on song after water mixes and stirs, and cultivates after one month, goes out Qu Cunfang three months, must strengthen Daqu.
2. preparation method as claimed in claim 1 is characterized in that: bacterium wheat bran and finished product high temperature are bent female with the 1:1 mixing in the said step 6).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010296512A CN102140427B (en) | 2010-09-29 | 2010-09-29 | Method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010296512A CN102140427B (en) | 2010-09-29 | 2010-09-29 | Method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102140427A CN102140427A (en) | 2011-08-03 |
| CN102140427B true CN102140427B (en) | 2012-10-03 |
Family
ID=44408224
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010296512A Active CN102140427B (en) | 2010-09-29 | 2010-09-29 | Method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102140427B (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102277326B (en) * | 2011-08-13 | 2012-11-21 | 天津工业生物技术研究所 | Microbial mixed colony capable of enhancing flavor of brewed white liquor |
| CN102643729A (en) * | 2012-04-12 | 2012-08-22 | 江苏今世缘酒业股份有限公司 | Culture method of applying bacillus licheniformis to sesame-flavor bacterial mouldy bran |
| CN102703358B (en) * | 2012-06-12 | 2013-10-16 | 福建师范大学 | Preparation method of bacillus high-temperature yeast |
| CN104250594A (en) * | 2013-06-27 | 2014-12-31 | 山东省中协食品添加剂研究开发中心 | Method for increasing liquor quality by two bacterial microbes |
| CN103865725B (en) * | 2014-03-31 | 2016-04-06 | 泰山酒业集团股份有限公司 | A kind of wine brewing uses the preparation method of space Sesame aroma type special wine liquor yeast |
| CN106754580B (en) * | 2014-12-09 | 2019-11-26 | 江南大学 | Saccharomyces cerevisiae can be promoted to produce bacillus and its application of alcohol and flavor substance simultaneously |
| CN105002115B (en) * | 2015-07-28 | 2019-04-19 | 贵州茅台酒股份有限公司 | A kind of preparation method of bacillus licheniformis and yeast and the yeast with its preparation |
| CN105368645B (en) * | 2015-12-22 | 2017-10-24 | 湖北工业大学 | A kind of method without alcohol brewed spirit |
| CN106011014A (en) * | 2016-06-27 | 2016-10-12 | 安徽金种子酒业股份有限公司 | Preparation method of protease-producing thermophilic bacteria moldy bran |
| CN105969598B (en) * | 2016-08-04 | 2019-10-11 | 湖北黄山头酒业有限公司 | A kind of technique that winter low temperature produces strengthening porcelain |
| CN108130252A (en) * | 2017-10-27 | 2018-06-08 | 贵州省轻工业科学研究所 | Application of one plant of production paste flavor bacterium in bran starter Maotai-flavor liquor type white wine |
| CN109439548A (en) * | 2018-11-15 | 2019-03-08 | 中国科学院成都生物研究所 | A kind of strengthening porcelain and Preparation method and use that can generate tyrosol and hydroxytyrosol |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101215538A (en) * | 2007-12-29 | 2008-07-09 | 北京欣博阳科技有限公司 | Bacillus licheniformis and application thereof |
| CN101781631A (en) * | 2009-12-23 | 2010-07-21 | 湖北工业大学 | Lactate lowering bacteria and application thereof in white spirit production technology |
-
2010
- 2010-09-29 CN CN201010296512A patent/CN102140427B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101215538A (en) * | 2007-12-29 | 2008-07-09 | 北京欣博阳科技有限公司 | Bacillus licheniformis and application thereof |
| CN101781631A (en) * | 2009-12-23 | 2010-07-21 | 湖北工业大学 | Lactate lowering bacteria and application thereof in white spirit production technology |
Non-Patent Citations (1)
| Title |
|---|
| 刘桂君等.地衣芽孢杆菌在牛栏山二锅头基酒生产中的应用.《酿酒科技》.2009,(第8期), * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102140427A (en) | 2011-08-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102140427B (en) | Method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits | |
| CN103907897B (en) | Soybean sauce employing multi-strain starter propagation and production technology thereof | |
| CN102351605B (en) | Culture method for liquid fermentation of rare edible-medicinal fungus Sparassis crispa and special medium thereof | |
| CN103421704B (en) | Lactobacillus plantarum for freshwater fish fermentation product and application thereof | |
| CN107475159A (en) | Bacillus subtilis and its application in Sauce flavor white wine | |
| CN107699499B (en) | One Aspergillus oryzae ZA127 and its application | |
| CN102168029B (en) | Bacilluslicheniformis and application thereof | |
| CN101611767A (en) | A kind of production method of microbial fermentation bait for sea cucumbers | |
| CN101691551B (en) | Lactobacillus plantarum for food fermentation and applications thereof | |
| CN103333811A (en) | Kluyveromyces marxianus as well as composition and application thereof | |
| CN102102084A (en) | Issatchenkia orientalis and composition and application thereof | |
| CN104962483A (en) | Monascus purpureus strain and application thereof | |
| CN102119631B (en) | Grifola frondosa strain for producing polysaccharide with composite raw material of rice bran and wheat bran | |
| CN103232946B (en) | High-tolerance ester-producing yeast strain and application thereof | |
| CN103555594A (en) | Aspergillus oryzae and application thereof | |
| CN104745503B (en) | A kind of bacillus subtilis and the application in simple and elegant type white wine thereof | |
| CN105441343A (en) | Saccharomyces cerevisiae and Saccharomyces cerevisiae culture thereof | |
| CN110106090A (en) | A kind of Neuraspora crassa strain and its application | |
| CN109628321A (en) | It is a kind of to utilize stevia rebaudiana dregs solid fermentation trichoderma strain and preparation method thereof | |
| CN109666599A (en) | A kind of lactobacillus reuteri high density fermentation culture medium and fermentation process, application | |
| CN104046569A (en) | Aspergillus tubingensis for high-yield production of glucoamylase, alpha-amylase and acidic protease and application thereof | |
| CN105505791A (en) | Monascus purpureus strain and application thereof to food preparation | |
| CN108949629A (en) | A kind of composite ferment and the preparation method and application thereof | |
| CN105420123A (en) | Monacus purpureus strain and application thereof in production of foods | |
| CN104357337A (en) | Rhizopus for food fermentation and application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |