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；2%25琼脂。