枝江大曲酒大曲和窖泥中优势菌的分离与初步鉴定  

Isolation and Preliminary Identification of Dominant Bacteria in Daqu and in Pit Mud of Zhijiang Daqu

作　　者：游剑[1] 陈茂彬[1] 方尚玲[1] 刘前生 李净 

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

出　　处：《酿酒科技》2009年第5期77-80,83,共5页Liquor-Making Science & Technology

摘　　要：通过对枝江大曲酒春季和夏季酿造用大曲和出窖的窖泥中微生物区系的分析,找出枝江大曲酒的优势菌,对其进行了初步鉴定,确定了枝江大曲酒春季和夏季酿造用大曲和出窖窖泥中微生物区系的差异,得出影响枝江大曲酒的微生物类群。Through the analysis of microflora in Zhijiang Daqu （produced in Spring and in Summer） and in pit mud, the dominant bacteria were found and preliminary identification of those dominant bacteria was carried out to know their difference between in Daqu （produced in Spring and in Summer respectively） and in pit mud. Finally, the microflora influencing the production of Zhijiang Daqu were determined.

关 键 词：微生物 大曲 窖泥 优势菌 分离 鉴定 

分 类 号：Q93-3[生物学—微生物学] TS261.1[轻工技术与工程—发酵工程]