茅台酒不同生产环境中空气细菌区系研究  

Research on Aerial Bacterial Floras in Moutai Distillery

作　　者：王兴初[1] 郭坤亮[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025

出　　处：《酿酒科技》2011年第9期29-31,共3页Liquor-Making Science & Technology

摘　　要：利用分子生物学和生物信息学技术研究了茅台酒生产环境中的空气细菌区系。结果表明,在茅台酒厂的生产环境中,空气中的细菌进行了选择性的富集,形成了菌体密度大,结构复杂的细菌区系。Aerial bacterial floras in the manufacturing workshops of Maotai Liquor were studied by molecular biotechs and bioinformatics. The results showed that during long-term production process of Maotai Liquor, aerial bacteria in the manufacturing areas in Maotai Distillery has accumulated selectively and formed complicated bacterial floras of high density.

关 键 词：茅台酒 空气环境 细菌区系 分子生物学 生物信息学 

分 类 号：TS262.33[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]