浓香型白酒窖池微生物分离培养基的选择研究  

Selection of Isolation Media of Microbes in the Fermentation Pit of Chinese Strong Aromatic Spirits

作　　者：游剑[1] 陈茂彬[1] 方尚玲[1] 刘前生 

机构地区：[1]湖北工业大学生物工程学院,武汉430068 [2]湖北枝江酒业股份有限公司,枝江443200

出　　处：《酿酒》2009年第1期62-64,共3页Liquor Making

摘　　要：选择了多种分别针对细菌、酵母菌、霉菌和放线菌等微生物的培养基,对中国浓香型白酒发酵过程中窖池微生物区系的消长情况进行了探讨。实验结果表明,牛肉膏蛋白胨培养基、YPD培养基、淀粉培养基和高氏培养基分别对糟醅和窖泥中细菌、酵母菌、霉菌和放线菌具有较好的分离培养效果。The changes of microbes in the fermentation pit of chinese strong aromatic spirits were studied with the culture media for bacterium,yeasts,mold and actinomycetes. The results of experiments showed that Beef extract-peptone medium,YPD medium, starch medium and Cause＇s No.1 synthetic medium could very well and respectively isolate bacterium,yeasts,mold and actinomycetes which in fermented grains and pit mud.

关 键 词：微生物 分离培养基 选择 浓香型白酒 窖池 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]