特香型大曲存储过程中霉菌、酵母菌、细菌数量变化规律的研究  

Analysis of the Quantity of Mycete and Yeast and Bacterium in the Storage Process of Site-flavour Daqu

作　　者：严伟[1] 刘建文[1] 吴生文[1] 朱力红[1] 

机构地区：[1]四特酒有限责任公司技术部,江西樟树331200

出　　处：《酿酒》2014年第1期27-28,共2页Liquor Making

摘　　要：以特香型大曲为研究对象，分析了大曲在储存过程中霉菌、酵母菌、细菌数量的变化规律。结果表明，特香型大曲在储存2~3个月左右时最适合白酒生产。同时，初步建立了特香型大曲霉菌、酵母、细菌数量的质量标准。Site-flavour Daqu as the research object,analyse the change rule of he quantity of mycete and yeast and bacterium in the storage process. The results show that,Site-flavour Daqu in storage of 2~3months is best for liquor production .To preliminary establish the quality standard of the quantity of mycete and yeast and bacterium at the same time.

关 键 词：特香型大曲 霉菌 酵母菌 细菌 

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]