变质传统发酵陈化黄酒微生物的分离和鉴定  

Separation and identification of microorganisms from spoiled traditional aging rice wine

作　　者：章银珠[1] 姚卫蓉[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国酿造》2008年第11期62-66,共5页China Brewing

摘　　要：坛装传统发酵黄酒在灌装灭菌后的陈化储存过程中会产生浑浊、酸变等变质现象,使得黄酒的酸度升高,香味丧失而无法饮用。其具体原因尚未明确。比较了变质陈化黄酒与未变质陈化黄酒在主要理化指标上的差异;而后采用改良MRS、醋酸菌、酵母菌和霉菌培养基分离筛选到一些菌种,观察了其菌落形态和细胞特征,初步鉴定出5株乳酸杆菌、4株酵母和4株霉菌。The traditional rice wine could be spoiled during the aging and was unable to drink due to increment of acid content and lose of flavor. However, the spoiled mechanisms are not yet clear. The differences of main physiochemical properties between the spoiled aging samples and the normal ones were compared in this paper. Based on these results, several strains were selected on improved MRS medium, acetic bacteria medium, yeast medium and mold medium, and their colony and cell morphology were observed Five Lactobacillus, four yeasts and four molds were identified.

关 键 词：黄酒 陈化 微生物 分离 

分 类 号：Q93-33[生物学—微生物学]