强化曲的应用及研究进展  

Application of & Research Progress in Intensified Daqu

作　　者：郭威[1] 周敬波[1] 方尚玲[1] 庾昌文 陈茂彬[1] 

机构地区：[1]湖北工业大学轻工学部生物工程学院工业发酵湖北省协同创新中心,湖北武汉430068

出　　处：《酿酒科技》2015年第9期98-101,共4页Liquor-Making Science & Technology

摘　　要：在酿酒行业,强化曲的应用如火如荼。强化制曲已成为酒厂提高酒曲性能和酒质水平的重要手段。从发展现状、菌株开发、工艺技术3个方面对强化曲进行综述,探讨了强化曲的最新研究进展,并指出,在强化制曲过程中使各有益菌株发挥各自作用,糖化、发酵、生香得到协调强化,是未来强化曲研究的重点和方向。为强化曲的进一步研究和开发提供参考。Intensified Daqu is widely used in liquor-making industry. It has become an important approach for distilleries to improve liquor quality and yeast performance. In this paper, the latest research advance in intensified Daqu was reviewed from three aspects：present situations, development of yeast strains, and technology. Besides, it was pointed out that the research focus and directions of intensified Daqu were as the following：making full use of each beneficial strain in the production of intensified Daqu, and coordinating scientifically saccharification, fer-mentation, and aroma-producing. This paper aimed at providing useful reference for further research on and development of intensified Daqu.

关 键 词：强化 微生物 制曲 研究进展 

分 类 号：TS261.11[轻工技术与工程—发酵工程]