浓香型大曲酒酿造中酯化菌研究的现状与展望  

Present Research Situation & Prospect of the Application of Esterifying Bacteria in the Production of Luzhou-flavor Daqu

作　　者：李大和[1] 刘念[1,2] 李国红[1,2] 

机构地区：[1]四川省食品发酵工业研究设计院,四川温江611130 [2]酿酒生物技术及应用四川省重点实验室

出　　处：《酿酒科技》2008年第2期92-98,共7页Liquor-Making Science & Technology

摘　　要：对酯化菌的种类、特性、酯化效果及在浓香型大曲酒生产中的应用进行了较系统的阐述,对酯化菌的研究与应用提出见解。The varieties, properties and esterifying effects of esterifying bacteria were introduced. Besides, its application in the production of Luzhou-flavor Daqu was illustrated, And the author＇s personal viewpoint of the research and the application of esterifying bacteria was also put forward in this paper.

关 键 词：微生物 酯化菌 研究现状 展望 

分 类 号：TS261.4[轻工技术与工程—发酵工程]