浓香型大曲中优势菌的分离及初步鉴定  

Separation and Preliminary Identification of Dominant Microbes in Nong-flavor Daqu

作　　者：明红梅[1] 董瑞丽[1] 许德富[2] 郭志[1] 曾黄麟[1] 沈才萍[2] 黄敏[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]泸州老窖股份有限公司,四川泸州646000

出　　处：《酿酒科技》2013年第12期57-60,共4页Liquor-Making Science & Technology

基　　金：泸州老窖科研奖学金项目(08ljzk03);酿酒生物技术及应用四川省重点实验室项目(NJ2010-01;NJ2011-13);四川省高等教育质量工程项目(2011-659);泸州市科技局应用基础项目(2011-S-28)

摘　　要：以浓香型白酒酿造用大曲为研究对象,采用传统微生物平板分离计数法,对大曲中的主要微生物类群进行分离和计数,筛选大曲中优势微生物,采用微生物鉴定的一般方法进行优势菌的鉴定。结果表明,从大曲中筛选得到优势菌11株,其中细菌优势菌4株,其分别为乳杆菌属、醋杆菌属和芽孢杆菌属;酵母菌优势菌3株,分别为酒香酵母属、假丝酵母属和德克酵母属;霉菌优势菌4株,分别为毛霉属、根霉属和曲霉属。The main microbes in Nong-flavor Daqu were separated and counted by differential media training and plate colonies counting, then the dominant microbes were obtained and identified by general microbe testing method. The results showed that 11 dominant bacteria strains were screened out from Daqu including 4 dominant bacteria strains （including Lactobacillus, Acetobacter and Bacillus） and 3 dominant yeast strains （in- cluding Brettanomyces, Candida and Dekkera） and 4 dominant mould strains （including Mucor, A spergiUus and Rhizopus ）.

关 键 词：大曲 优势菌 分离 鉴定 

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