bran koji

基本解釋

Production of Rhizopus koji with bran as its essentials;
以麥皮為原料生產(chǎn)的根霉酒曲；
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)酵糖化后，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)酵糖化麩曲醋渣后，糖化醋渣的還原糖生成率達到27。