天水四门大曲太空搭载前后微生物学研究  

Study of microbiology about Simen Daqu carried to the space

作　　者：张宗舟[1] 包文生 刘新文[1] 张海林[1] 禄东 

机构地区：[1]天水师范学院生化学院,甘肃天水741001 [2]中国西部航空育种基地,甘肃天水741030

出　　处：《中国酿造》2007年第8期43-44,共2页China Brewing

摘　　要：对天水四门大曲太空搭载前后微生物的种类与数量的变化进行了研究。搭载后大曲中放线菌的数量大幅度下降;醋酸菌和乳酸菌数量大量增加;酵母菌数量稍有减少;曲霉属数量增加较多,这些变化对食醋品质的形成十分有利。The changes of microbe species and quantity in Simen Daqu before and after carried to the space were reported in this article. The quantity of Actinomyces was significantly decreased. The quantities of acetic acid bacteria and lactic acid bacteria were increased. The quantity of yeast was decreased slightly. After carried to the space, Aspergillus spp. was increased. These changes were beneficial to the quality of vinegar.

关 键 词：太空 育种 大曲 微生物 食醋 

分 类 号：TS201.3[轻工技术与工程—食品科学]