bran koji

基本解释

Production of Rhizopus koji with bran as its essentials;
以麦皮为原料生产的根霉酒曲；
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 %.
麸曲醋渣经过多菌种发酵糖化后，糖化醋渣的还原糖含量达到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.
经过多菌种发酵糖化麸曲醋渣后，糖化醋渣的还原糖生成率达到27。