From Wikipedia, the free encyclopedia
麴，又叫做麴糵，釀酒嗰時又叫做酒母，係米、糯米、小麥、大麥、黑麥、燕麥、豆類等糧食作物，同埋外皮碾磨而成嘅白色粉末米糠或麥麩受到麴黴菌等微生物感染，經發酵令到微生物有效繁殖而得到嘅產品，廣泛應用於白酒、黃酒、清酒、醋、醬油、甜麵醬、濕倉普洱茶、味噌、泡盛同醪糟等發酵食品中，係東亞、東南亞同喜馬拉雅地區特有嘅發酵技術。
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