芝麻香曲中功能酵母菌的初步研究  

Preliminary Research on Functional Yeast Strains in Zhimaxiang Qu

作　　者：张龙云[1] 张聪芝[1] 李燕荣[1] 蒲春[1] 

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2017年第6期44-48,共5页Liquor-Making Science & Technology

摘　　要：采用稀释涂布法,从酒醅、大曲及环境中筛选到29株酵母菌,从中进一步的筛选出11株酵母菌为研究对象,进行研究。同时,将11株菌株按照等比混合应用于芝麻香曲的生产,确定发酵培养条件。结果表明,酵母菌曲的最适培养条件为水分53%,pH5.0,培养温度32℃,培养时间36 h。In the experiment, 29 yeast strains were isolated from fermented grains, Daqu and liquor-making environment with dilution method, and 11 yeast strains among them were further screened out for the research. The equal mixture of the 11 yeast strains was used in the production of Zhimaxiang Qu and the optimum fermenting conditions were determined as follows： moisture content was 53 %, pH5.0, fermenting temperature was at 32 ℃, and fermenting time was 36 h.

关 键 词：芝麻香曲 功能酵母菌 等比混合 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TQ925.7[轻工技术与工程—食品科学与工程]