Above all we studied the bevel culture medium found the wort saccharifying technology and the bevel culture medium is : the sugar degree of wort is 6-8.5 Baume pH 6-7 agar 2 % .

首先对红曲霉斜面培养基进行了研究，通过试验确定了麦芽汁糖化工艺，确定了斜面培养基： 麦芽 汁糖度6-8.5波美度， pH6-7 琼脂。