功能性微生物在芝麻香白酒发酵中的贡献度研究  

Research on Contribution of Functional Microorganism in Sesame-flavor Liquor Fermentation

作　　者：许玲 王万伟 马冬梅 王凤丽 

机构地区：[1]山东扳倒井股份有限公司,山东高青256300

出　　处：《酿酒》2014年第4期66-69,共4页Liquor Making

摘　　要：对芝麻香白酒生产中功能性微生物的发酵贡献进行研究。分析了酵母的产酒和产香情况,霉菌的糖化能力,细菌的产酸情况。通过该试验,获得了相关的数据。The research is mainly on the research of the functional microbes in the production of sesame flavor liquor. Among them, the main analysis of the yeast wine producing and aroma producing condition, mold mainly analyze its saccharifying ability, the main analysis of bacterial acid production. Through the test, we have gained valuable data, laid the foundation for the next step of the research function of microorganisms in liquor fermentation.

关 键 词：芝麻香白酒 功能性微生物 贡献 

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]