大曲培养过程中微生态变化规律的研究  

Study on the Change Rules of Microbes in Daqu Culture Process

作　　者：章肇敏[1] 吴生文[1] 林培[1] 

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《酿酒科技》2011年第11期30-31,共2页Liquor-Making Science & Technology

基　　金：江西省科技厅"科技支撑计划"<"特"型大曲微生物及其酶系对"特"型酒风格风味影响的研究>(No.2009BGA02800)

摘　　要：研究了特香型白酒大曲培养过程中微生态的变化规律。结果表明,培养前期细菌数量逐渐增大,两周左右达到最大值;酵母数量逐渐减小,后期略有增大;霉菌数量呈先增加后逐渐降低的趋势。The change in total microbe amount in the culture process of Site-flavor Daqu was investigated. The results indicated that bacteria amount increased gradually in prior culture period and reached the maximum value at about two weeks culture, yeast amount decreased in prior culture period and increased in late culture period, and mold amount increased firstly and then decreased gradually in late culture period.

关 键 词：特香型白酒 大曲 微生物总数 变化规律 

分 类 号：TS261.11[轻工技术与工程—发酵工程]