凤兼复合型太白酒发酵过程中微生物区系研究(Ⅱ):糟醅微生物区系  

Study on Microbial Communties during the Fermentation Process of Feng & Composite-flavor Taibai Liquor(II):Microbial Communities in Fermented grains

作　　者：杨涛[1] 胡建祥 吴林蔚[1] 蔡官林 庄名扬[1] 徐炜 

机构地区：[1]中国科学院成都生物研究所,四川成都610041 [2]陕西省太白酒业有限责任公司,陕西眉县722300

出　　处：《酿酒科技》2012年第6期44-46,共3页Liquor-Making Science & Technology

摘　　要：对凤兼复合型太白酒发酵过程中糟醅微生物区系的多样性、构成及演替规律进行研究,并通过形态、生理学特性的分析比较和16S rRNA基因序列分析,对发酵过程中主要微生物类群进行了分类鉴定。The diversity,the composition and the succession rules of microbial communities in fermented grains of Feng ＆ composite-flavor Taibai liquor during the fermentation process were studied.Besides,the main microbial communities were classified and identified through morphological,biochemical and physiological identification and 16SrRNA sequencing analysis.

关 键 词：凤兼复合型太白酒 糟醅 微生物区系 

分 类 号：TS262.3[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]