白云边酿酒大曲微生物分析研究  

Analysis of Microbes in Baiyunbian Daqu

作　　者：张明春 曹敬华[2] 向苇 沈玉洁[2] 张晶[2] 万朕[2] 方尚玲[2] 陈茂彬[2] 

机构地区：[1]湖北白云边酒业股份有限公司,湖北松滋434200 [2]发酵工程省部共建教育部重点实验室湖北工业大学生物工程学院,湖北武汉430068

出　　处：《酿酒科技》2010年第2期65-67,共3页Liquor-Making Science & Technology

基　　金：湖北省自然科学基金项目(2008CDB063);湖北工业大学博士启动基金(BSQD0910)资助

摘　　要：从微生物区系和理化指标两个方面对白云边高温大曲和中温大曲进行了比较研究。高温大曲中细菌总数为1.4×105 cfu/g干曲,占分离出微生物总数的99.60%,耐高温的芽孢杆菌含量和种类较中温大曲多;霉菌占分离出微生物总数的0.40%;酵母和放线菌偶尔能检出。中温大曲中细菌、酵母、霉菌和放线菌数量均高于高温大曲。理化指标分析结果显示,微生物区系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。The camparative analysis of Baiyunbian high-temperature Daqu and Baiyunbian medium-temperature Daqu was carried out from two aspects including microflora and physiochemical indexes. The total quantity of bacteria in high-temperature Daqu was 1.40× 10^5cfu/g dry starter, 99.60 % of the total amount of isolated microbes, and thermostable bacillus content and species were higher than that in medium-temperature Daqu. The total quantity of mold accounted for 0.40 % of the isolated microbes. And microzyme and actinomycete could be detected occasionally. The amount of bacteria, microzyme, mold and actinomycete in medium-temperature Daqu were higher than those in high-temperature Daqu.The analysis of physiochemical indexes showed that the change of microbe quantity had positive/negative correlativity with some physiochemical indexes and the change of microbe quantity had siginificant effects on Daqu physiochemical indexes.

关 键 词：微生物 大曲 微生物区系 理化指标 对比分析 

分 类 号：TS261.1[轻工技术与工程—发酵工程]