己酸菌培养过程中提高质量的新举措  

New Approaches to Improve the Culture of Caproic Acid Bacteria

作　　者：司波[1] 常春[1] 姜雪[1] 

机构地区：[1]宿迁市产品质量监督检验所(国家白酒质检中心),江苏宿迁223800

出　　处：《酿酒科技》2017年第2期86-87,90,共3页Liquor-Making Science & Technology

摘　　要：己酸菌培养过程中,容易污染及发黑产生臭味。创造有利于己酸菌生长的环境及具有抑制杂菌生长的工艺条件,同时提高己酸菌培养液的质量及合格率,从而提高白酒质量及劳动生产率。Contamination and blackening easily occur in the culture process of caproic acid bacteria which will result in foul smell. The estab- lishment of the environment beneficial to the growth of caproic acid bacteria and the technical conditions inhibiting the growth of hybrid bacteria may improve the quality and the passing rate of caproic acid bacteria culture liquid, and further improve liquor quality and increase labor productivity. （Trans. by YUE Yang）

关 键 词：己酸菌 窖泥 黄水 香醅 高温接种 

分 类 号：TS261.42[轻工技术与工程—发酵工程]