改善生态环境对白云边酒大曲微生物的研究  

Studies on the Bacteria in Baiyunbian Daqu by Improved the Condition of Culture

作　　者：熊小毛 罗江承[2] 向苇 徐志平[2] 张明春 马向东[2] 

机构地区：[1]湖北白云边酒业有限公司,湖北松滋434200 [2]湖北大学生命科学学院湖北省工业生物技术重点实验室,湖北武汉430062

出　　处：《酿酒》2011年第2期39-41,共3页Liquor Making

基　　金：湖北省教育厅重点项目(D20081004);湖北白云边酒业有限公司资助

摘　　要：研究采用几种不同的改良培养基:一、在培养基中添加不同浓度的中温大曲的浸出液,作为全部培养基和铺垫培养基底层;二、在培养基中添加不同浓度的丙酮酸钠;三、将培养基进行不同倍数的稀释。然后利用上述培养基采用稀释涂平板法测定中温大曲中的细菌数量。结果显示,上述培养基培养中温大曲中的细菌数量是采用热激法的数量的10倍,但只出现了一种优势微生物,改良培养基法是培养中温大曲中优势微生物的一个好方法。研究结果为研究白云边酒香型的形成打下了良好的基础。The culture conditions were improved by added different concentrations of lixivium of Baiyunbian medium-temperature Daqu,as the whole and partial medium;different concetrations of sodiun pyruvate;and diluted the mediun for different times.Bacteria of Baiyunbian medium-temperature Daqu was got by the spread plate method.The total quantity of bacteria in medium-temperature Daqu cultured by the above methods were 100 times higher than that by the hot activated.This cultural method provided a good condition for the dominant bacteria growth.But there were only 1 species in medium-temperature Daqu.The result of this research will lay a good foundation for the study of Baiyunbian flavor.

关 键 词：白云边大曲 细菌 改良培养基 

分 类 号：TS262.3[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]