研究了衡水老白干酒业股份有限公司新老制曲车间不同环境场地微生物的种类和数量差异。
Studied on the differences of microflora and quantity in different environment, different parts of the new and old koji-making workshops of Hengshui Laobaigan Liquor-making Co.
研究了制曲车间不同环境场地、不同制曲季节及发酵室不同部位的空气微生物种群和数量差异及其对曲药质量的影响。
This paper studied microflora and quantity differences in different environment, different koji-making seasons and different parts of fermentation room, impacts on koji quality was studied as well.
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