酒药制作过程微生物的变化和作用  

Microbial Changes and Functions in the Production of Wine Starter

作　　者：毛青钟 

机构地区：[1]东风绍兴酒有限公司,浙江绍兴312030

出　　处：《酿酒科技》2004年第5期44-46,共3页Liquor-Making Science & Technology

摘　　要：黄酒酒药中微生物以拟内孢霉酵母最多,酒药表面白粉中更多。其次为细菌(包括乳酸球菌、乳酸杆菌、醋酸菌等),再次为霉菌(包括犁头霉、毛霉、红曲霉、念珠霉等)。经研究发现,淋饭酒母搭窝糖化期的主要糖化菌、分解菌为拟内孢霉酵母、念珠霉菌、乳酸球菌、糖化酵母等,而根霉、犁头霉等起次要作用。(丹妮)The microbes in yellow rice wine starter in amount decreasing sequence included Endomycopsis and then bacteria(including streptococcus,lactobacillus and acetic acid bacteria etc.)and then mildew(including Absidia,Mucor,monascus and Monllia etc).And the research further indicated that the saccharifying bacteria and dissociative bacteria in the saccarification stage of wine starter by rice sprinkling were mainly Endomycopsis,Monllia,Streptococcus and saccharifying yeast etc.and rhizopus and Absidia only played subor-dinate roles.(Tran.by YUE Yang)

关 键 词：微生物 黄酒酒药 拟内孢霉 念珠霉 糖化酵母 作用 

分 类 号：TS262[轻工技术与工程—发酵工程]