bran koji

基本解釋

Production of Rhizopus koji with bran as its essentials;
以麥皮爲(wèi)原料生産的根黴酒曲；
After saccharifying residue of bran koji vinegar through multi-strain culture fermentation, the reducing sugar content of saccharified vinegar residue was as high as 27.2 %.
麩曲醋渣經(jīng)過多菌種發(fā)酵糖化後，糖化醋渣的還原糖含量達到27.2%。
After saccharifying the residue of bran koji vinegar through multiple strain culture fermentation, the reducing sugar yield of the saccharified vinegar residue was as high as 27.
經(jīng)過多菌種發(fā)酵糖化麩曲醋渣後，糖化醋渣的還原糖生成率達到27。