平坝窖酒生产中芽孢杆菌对酒体风格的影响  

Investigation on the Effects of Aroma-producing Bacillus Strains on Liquor Body of Pingba Jiaojiu

作　　者：娄咏 谌永前 罗振兴 周剑丽[3] 徐如栋 黄平 

机构地区：[1]贵州省轻工业科学研究所,贵州贵阳550007 [2]贵州省平坝酒厂有限责任公司,贵州平坝561100 [3]贵州理工学院,贵州贵阳550055

出　　处：《酿酒科技》2014年第4期9-10,共2页Liquor-Making Science & Technology

基　　金：贵州省工业攻关项目(黔科合GZ字(2011)3015);(黔科合GY字(2011)3052)资助

摘　　要：从平坝窖酒偏高温大曲及发酵酒醅中分离筛选获得产香芽孢杆菌9株,利用产香芽孢杆菌制成纯种麸曲,按不同方案应用于酿酒生产。结果表明,用产香芽孢杆菌制曲并用于酿酒均有助于平坝窖酒酒体风格特征的形成和增加酒的酱香风味。In this study, 9 aroma-producing Bacillus strains were isolated from high-temperature Daqu and fermented grains of Pingba Jiaojiu. Then they were used for the preparation of pure-species bran starter and then used for liquor-making according to different production programs. The results showed that the use of those strains for starter-making was helpful for the formation of liquor body of Pingba Jiaojiu and could en- hance Jiang-xiang of Pingba Jiaojiu.

关 键 词：白酒 微生物 分离筛选 产香芽孢杆菌 风格特征 

分 类 号：TS261[轻工技术与工程—发酵工程]