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  1. ..., roasted and mixed, the mixture is innoculated with Aspergillus oryzae or Aspergillus sojae (koji mold) They provides enzymes...

  2. ...造醬和釀酒一樣,並不是一件難事。現代醬油發酵所需的真菌「米麴霉」系列( Aspergillus oryzae series)及一種酵母(Zygosaccharomyces rouxii), 和細菌乳酸菌(...

  3. ...工藝 釀造甜麵醬的原料為麵粉、食鹽、水和微生物,其中微生物主要是米曲霉( Aspergillus oryzae )。麵粉和成麵團後蒸熟,接種曲霉,發酵15-20天;加入鹽水再發酵幾個月成熟...