甜酒曲的开发与研究进展  

Advances in Research and Development of Sweet Wine Koji

作　　者：朱海泉[1] 鲁海波[1] 王龙祥[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,长沙410004

出　　处：《山东食品发酵》2012年第2期49-52,共4页Shandong Food Ferment

摘　　要：甜酒的质量与其酒曲有十分密切的关系,本文综述了酒曲中的主要微生物根霉和酵母菌的研究进展,中草药辣蓼草在甜酒曲的应用研究现状以及不同菌种混合酿酒的研究进展。旨在促进甜酒产业的发展。The quality of sweet wine has close relations with its koji. This paper summarizes the study progress of main microorganisms Rhizopus and Yeast in sweet wine koji, the present state of traditional chinese medicine Polygonum hydropiper L. in sweet wine koji and the study progress of blending wine-brewing with various strains, in order to promote the development of sweet wine industry.

关 键 词：根霉 酵母 辣蓼草 混合酿酒 

分 类 号：TS261.11[轻工技术与工程—发酵工程]