伏曲培养过程中微生物及理化指标的研究  

Study on the Microbe and Daqu Physiochemical Indexes During Daqu Culture in Summer

作　　者：王世宽[1,2] 侯华[1] 张强[1,2] 沈才萍 李浩[1] 冉燃[1] 

机构地区：[1]四川理工学院生物工程系,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000 [3]泸州老窖生物工程有限责任公司,四川泸州646000

出　　处：《酿酒科技》2009年第4期39-42,共4页Liquor-Making Science & Technology

基　　金：四川省应用基础项目2008JY0091;教育厅重大培育(07ZZ018)

摘　　要：大曲培养过程分为培养期、堆积转化期和储存期3个阶段,在培养各个阶段中微生物及理化指标的变化呈现一定规律,温度对微生物生长影响较大,与乳酸菌、酵母菌、霉菌和细菌的变化有较强的相关性,湿度影响程度较弱;微生物数量变化和部分理化指标呈一定的相关性,一定程度上微生物的数量变化对理化指标的影响是显著的。Daqu culture process is divided into three stages including culture period, accumulation and transformation period, and storage period. In different stage, the change of microbe and Daqu physiochemical indexes displays certain rules as follows： temperature has great effects on the growth of microbes and it has positive correlativity with the change of lactic acid bacteria, microzyme, mold and bacteria; the impact of humidity is comparatively weak; the change of microbe quantity has positive/negative correlativity with some physiochemical indexes and the change of microbe quantity has siginificant effects on Daqu physiochemical indexes.

关 键 词：微生物 大曲 理化指标 菌落数 相关性 

分 类 号：TS261[轻工技术与工程—发酵工程]