Sample records for 酒曲菌属 (rhizopus)
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89

Effects of temperature and relative humidity on growth and enzyme production by Actinomucor elegans and Rhizopus oligosporus during sufu pehtze preparation

Han, B.; Ma, Y.; Rombouts, F.M.; Nout, M.J.R.

Sufu is a Chinese soybean cheese obtained after maturation of solid-state mould-fermented tofu. Ambient temperatures of 30-35°C during the summer season prohibit the use of the usual starter Actinomucor elegans. We compared the properties of the latter with a potential alternative starter Rhizopus o...

DRIVER (Chinese)