兼香型口子窖酒超高温曲与酱香型酒高温大曲的比较分析  

Comparison of Ultra-high Temperature Koji of Mixed Flavor Kozijiao Liquor and High Temperature Koji of Maotao Flavor Liquor

作　　者：单淑芳[1] 梁英[1] 郭红梅[1] 孙继明[1] 张国强[1] 

机构地区：[1]安徽口子酒业股份有限公司,安徽淮北235000

出　　处：《酿酒》2011年第3期42-46,共5页Liquor Making

摘　　要：分别对兼香口子窖酒高温曲、超高温曲以及酱香型酒高温大曲生化性能和微生物方面进行比较分析,发现口子窖酒高温大曲中的霉菌为优势类群,细菌处于弱势,而酱香型酒高温大曲则有"细菌大曲"的美誉,细菌占绝对优势,霉菌处于弱势。Comparison of biochemical properties and microorganism varieties between ultra-high temperature koji of mixed flavor Kozijiao liquor and high temperature koji of Maotao flavor liquor was carried out respectively.The results showed that fungi are dominant over bacteria in high temperature koji of mixed flavor Kozijiao liquor whereas in high temperature koji of Maotao flavor liquor,also known as bacterial koji,bacteria are dominant species.

关 键 词：生化性能 微生物 霉菌 细菌 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]