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四川传统的毛霉型豆豉,素以黑色油润、酱香浓郁、味鲜化渣、颗粒完整松散等特点而驰名省内外。长期以来,毛霉型豆豉的酿制均采用传统的自然发酵工艺,生产受季节限制、周期长。四川省商业厅于1982年底下达了毛霉型豆豉菌种选育课题,经近两年研究获得成功,并取得以下成果: 1.分离、筛选出了M·R·C—1毛霉菌种。成都市调味品研究所,从成都太和酿造厂、成都市宏发长酿造厂、永川县酿造厂、三台县酿造厂的豆豉曲中分离、选育出一株性能较好的毛霉纯种,其特点是生长速度
Sichuan traditional Mucor type bean pods are famous both inside and outside the province for their characteristics of black oil, rich sauce, fresh slag, and loose particles. For a long time, the brewing of Mucor type soybean meal has adopted the traditional natural fermentation technology, and the production is subject to the season limitation and long cycle. The Sichuan Provincial Department of Commerce issued a breeding project for mucormycosis strains at the end of 1982. After successful research in the past two years, the following achievements have been achieved: 1. M·R·C-1 Mucor strains were isolated and screened. Chengdu Condiment Research Institute separates and breeds a good-quality mucor from the pod cakes of Chengdu Taihe Brewing Factory, Chengdu Hongfa Long Brewing Factory, Yongchuan County Brewery, and Santai Brewery. Species, characterized by growth rate