传统黄酒淋饭酒母中污染少量有害菌对发酵的影响研究  

Traditional Chinese Rice Wine Pouring A Small Amount Of Rice-sprinkling Mother Yeast In The Contamination Of Harmful Bacteria On Fermentation Influence

作　　者：毛青钟[1] 郭柯洋[1] 胡金凤[1] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《酿酒》2011年第6期41-44,共4页Liquor Making

基　　金：2010年浙江省农业科技成果转化资金项目(稽山清黄酒产业化);绍兴县重大科技攻关计划项目(1049)

摘　　要：对淋饭酒母中微生物的检测,发现有少量异常形态的细菌——有害菌;通过用有有害菌的淋饭酒母单独酿制加饭酒与正常淋饭酒母酿制加饭酒进行试验比较研究,结果表明:有有害菌的淋饭酒母单独酿制加饭酒,对发酵有影响,酒精度上升慢,易出现酸败,不能作酒母使用;防止有害菌污染的措施有:按照三边发酵机理理论控制工艺条件、选择正常的酒药和淋饭酒母做种、工器具的彻底灭菌等。Rice-sprinkling mother yeas on microbial leaching test,Found a small amount of abnormal forms of bacteria-harmful bacteria;Through the leaching of harmful bacteria with a single rice-sprinkling mother yeast brewed shaoxing rice-adding wine brewing rice-sprinkling mother yeast and normal leaching test shaoxing rice-adding wine comparative study,The results showed that： Leaching of harmful bacteria have a single brewing rice-sprinkling mother yeast of shaoxing rice-adding wine,Impact on the fermentation,Alcohol increased slowly,Prone to rancidity,Rice-sprinkling mother yeast can not be used;Measures to prevent contamination of harmful bacteria are： Theory of control mechanism in accordance with the trilateral fermentation process conditions,Chooses the normal yeast and rice-sprinkling mother yeast to do plants,Thorough sterilization and other industrial equipment.

关 键 词：淋饭酒母 有害菌 三边发酵机理 影响 毛氏乳酸杆菌 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.111[轻工技术与工程—食品科学与工程]