小曲白酒机械化酿造过程中酒醅微生物的种属鉴定及生物安全性分析  

The Species Identification the Analysis of Biological Security in Microbial Fermented Grains During the Process of Ditty Liquor's Mechanical Brewing

作　　者：沈永祥 周敏[1] 薛栋升[1] 蔡凤娇[1] 汪江波[1] 

机构地区：[1]工业发酵湖北省协同创新中心,湖北工业大学轻工学部,湖北黄石420200 [2]劲牌有限公司,湖北武汉430068

出　　处：《酿酒》2014年第5期31-34,共4页Liquor Making

摘　　要：研究以劲酒(枫林酒厂)的机械化酿造酒醅为实验对象,采用传统分离培养方法及16S rDNA、ITS rDNA分析等手段,从整个机械化酿造酒醅内分离并鉴定得到细菌17株,酵母菌17株,霉菌9株,并对它们的生物安全性进行了分析。初步弄清楚了小曲白酒在整个机械化酿造过程中的微生物种类,为进一步揭示白酒机械化酿造机理提供研究思路。The fermented grains in the process of mechanical brewing has been studied in this thesis, being analyzed by traditional separation and culture method and 16S rDNA, ITS rDNA analysis tools.17 bacteria strains,17 yeast strains and 9 mould strains were separated successfully, among the whole process of mechanical brewing, and to hold an analysis of their biological security. Preliminary figure out microbial species of ditty liquor throughout the process of mechanical brewing, in order to further reveal the mechanism of liquor brewing mechanization provides research ideas.

关 键 词：机械化 酒醅 微生物种类 生物安全性 

分 类 号：TS262.36[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]