信阳民间传统米酒微生物的分离及鉴定  

SEPRATION AND IDENTIFICATION OF THE MICROORGANISM IN THE XINYANG FOLKS TRADI TIONAL RICE WINE

作　　者：李福荣[1] 

机构地区：[1]信阳师范学院生命科学学院,河南信阳464000

出　　处：《郑州工程学院学报》2004年第4期62-64,共3页

摘　　要：通过对信阳民间传统米酒微生物的分离、纯化、培养特性、菌体形态及生理生化检测,查明信阳民间传统米酒发酵的优势菌是酵母菌和根霉菌,其次尚有少量细菌.Microorganisms in the folk traditional rice wine of Xinyang were separated and purified. Their cultural characteristics and morphology were determined, and the physiological and biochemical detections about these microorganisms were made. The results showed that the dominant microorganisms during the process of the rice wine fermentation are yeast, rhizopus, and also a few bacteria.

关 键 词：米酒 分离 微生物 鉴定 细菌 纯化 民间 根霉菌 发酵 酵母菌 

分 类 号：TS262[轻工技术与工程—发酵工程] TS261[轻工技术与工程—食品科学与工程]