浙江玫瑰醋发花阶段醋醅微生物消长规律研究  

Study on the microbial change rules in the brewing mass of Zhejiang Rosy Vinegar during "Fahua" phase

作　　者：裘纪莹 梁新乐 蒋予箭 励建荣 

机构地区：[1]浙江工商大学食品生物与环境工程学院浙江省食品安全重点实验室,杭州310035

出　　处：《中国调味品》2008年第3期41-44,共4页China Condiment

摘　　要：为了比较准确地把握浙江玫瑰醋发花阶段醋醅微生物的消长规律,以杭州酿造食品有限公司正常的天然酿造缸为试验缸,跟踪发花过程取样,对大缸醋醅中不同空间位置的微生物消长情况进行动态分析,初步弄清了浙江玫瑰醋发花阶段不同层面上微生物数量的分布和变化规律。In order to study the microbial change rules in the brewing mass of Zhejiang Rosy Vinegar during ＂Fahua＂ phase, a brewing vat of Hangzhou food brewing corporation was used as trial vat. The samples were taken and the microbes in the different positions of vat were analyzed during ＂Fahua＂ phase. Finally, the amount and chang rules of microbes in the different positions of vat were cleared about.

关 键 词：浙江玫瑰醋 发花阶段 醋醅 微生物消长规律 

分 类 号：TS264.2[轻工技术与工程—发酵工程]