白殼真菌相及發酵產物分析之研究

Fungal Flora of Peka and Chemical Analysis of its Fermented Products

陳淑芬(Shwu-Fen Chen) ； 簡秋源(Chiu-Yuan Chien)

《師大生物學報》 28卷 (1993/06) Pp. 43-51

https://doi.org/10.29812/BBNTNU.199306.0006

摘要

中國民間以糯米為基質，白殼為菌源釀製甜酒。我們由白殼分離的真菌結果如下：1）有九種黴菌及七種酵母菌，2）不同製造來源的白殼具有不同的澱粉、發酵能力及澱粉糖化能力。

關鍵字

酒母 ； 發酵 ； 黴菌 ； 酵母菌

並列摘要

When sticky rice is used as a substrate and Peka as wine starter and fermentation is took place, it becomes sweet rice pudding which is familiar to Chinese people. From our experimental results indicated: 1) nine species of molds and seven species of yeasts are examined and identified, 2) different sources of Peka (starter) possess different capabilities in their fermentation and saccharification of starch.

並列關鍵字

wine starter ； fermentation ； molds ； yeasts