浓香型大曲发酵过程中细菌消长情况初探  

Exploration of Changes of Bacteria During Luzhou-flavour Daqu

作　　者：潘明[1] 侯华 谢仁有[1] 洪玉程[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]四川江口醇酒业(集团)有限公司,四川巴中636400

出　　处：《四川理工学院学报（自然科学版）》2012年第4期10-13,共4页Journal of Sichuan University of Science & Engineering(Natural Science Edition)

基　　金：四川省应用基础项目(2008JY0091);四川省教育厅重大培育项目(07ZZ018)

摘　　要：试验研究了浓香型大曲发酵过程中细菌的消长情况,并从大曲及其生产环境中分离纯化鉴定出21株细菌。在大曲培养各阶段中细菌理化指标的变化呈一定规律性。乳酸菌的消长和其酸度呈显著相关。芽孢杆菌的消长与淀粉含量的变化呈显著相关。同时温度和水分含量变化对好氧细菌有显著影响,温度对芽孢杆菌和乳酸菌菌落的消长无显著相关。湿度对好氧细菌、芽孢杆菌和乳酸菌菌落的消长没有显著影响。Through the screening raise purification and Biolog,appraise 21 superiority bacterium strains were found from Luzhou-Daqu.The change of physical and chemical indexes of bacteria in various phases is a certainly regularity.The increase and decrease of acidity and the lactobacillus have the extremely remarkable relevance to colony.The bacillus' increase and decrease have the remarkable relevance to the starch content change.At the same time,the change of the temperature and the moisture has a remarkable influence to the good oxygen bacterium,but the bacillus and lactobacillus colony increase and decrease have no remarkable relevance with temperature.Humidity has no remarkable influence to good oxygen bacterium,bacillus and lactobacillus colony.

关 键 词：浓香型大曲 细菌 消长 理化指标 相关性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]