甜酒曲中主要的微生物菌群分离及发酵优化  

In sweet wine tune main microorganisms colony isolation and fermental optimization

作　　者：李永波[1] 岳文[1] 邓功成[1] 肖国学[1] 

机构地区：[1]黔南民族师范学院生命科学系,贵州都匀558000

出　　处：《黔南民族师范学院学报》2013年第6期102-105,共4页Journal of Qiannan Normal University for Nationalities

基　　金：黔南民族师范学院微生物学重点学科(2011年);黔南民族师范学院教学质量工程项目(院教发〔2011〕5号)

摘　　要：酿造酒的独特风味、质量与酒曲中的微生物密切相关。从选取的民间传统酒曲中主要分离得到发酵效率高的酵母菌3株和根霉菌2株。分别用平板测量法和血球记数法测定2株根霉菌和3株酵母菌,选择生长速度最快的根霉菌M1和酵母菌S1作为菌种自制酒曲,酿制甜酒。以优质糯米为原料,经浸米、蒸饭、淋饭、拌药、下缸、糖化和发酵等工序,得到醇甜清爽、酸甜适口,风味和营养俱佳的糯米甜酒酿。在波长为620nm处用蒽酮——硫酸法测定甜酒中的总糖含量最高达13.92%。The quality and the liquor tune of the brewing is closely related with the koji microorganism. The main separation from the selection popular tradition koji obtains three saccharomycetes sp and two Rhizopus sp. Using the plate survey method three saccharomycetes and two Rhizopus sp were measured, choose the quickest growth speed mold ml and saccharomycetes sl as the self - strains. Take the high quality glutinous rice as raw material, after soaking, steaming, drenching, mixing the spe- cies, saccharification and fermentation, obtain alcohol sweet and fresh, sweet and sour taste, flavor and nutrition with excellent glutinous rice. With anthrone - Sulfuric acid method at the 620nm wave length determinated the total sugar content.

关 键 词：酒曲 酵母菌 根霉菌 发酵 蒽酮——硫酸法 

分 类 号：TS261.1[轻工技术与工程—发酵工程]