液体窖泥培养过程微生物和香气成份变化趋势  

Changes of microbe and aroma components in liquid pit mud culture proce

作　　者：姚万春[1] 唐玉明[1] 任道群[1] 刘茂柯[1] 雷光电[2] 田新惠[1] 

机构地区：[1]四川省农科院水稻高粱研究所,四川泸州646000 [2]泸州老窖股份有限公司,四川泸州646003

出　　处：《中国酿造》2013年第2期45-48,共4页China Brewing

基　　金：四川省重点技术创新项目(2011LZ00416)

摘　　要：将从优质老窖泥中分离到的优良窖泥功能菌株进行扩大培养,生产浓香型白酒窖泥功能菌液(简称:液体窖泥),用于培养优质人工老窖泥。通过采用更换培养基的方式进行复壮、取样方式对菌体数测定结果的影响、培养过程中菌体数和香气成分变化的趋势等试验。跟踪测定了液体窖泥培养过程中,菌体数和醛、醇、酸、酯等各类香气成分的动态变化及其相互关系,并培养出优良种子直接用于大生产。实践证明,具有很强的实用性和较大的技术参考价值。Functional strains isolated from aged pit mud were cultivated for functional bacteria liquid for production of high quality artificial pit mud for luzhou-flavor liquor. Through the use of replacement medium way rejuvenation, sampling methods on bacteria number test results, the in- fluence of the process of cultivation of bacteria number and aroma composition change trend of the test. Tracking for the dynamic changes of microbal num- ber, aldehyde, alcohol, acid, ester and other aroma components during liquid pit mud culture process, and their mutual relations were analyzed, and good seed microbes were cultivated for use in industrial production directly.

关 键 词：液体窖泥 培养 菌体数 香气成分 变化趋势 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]