浓香大曲在培养及贮存过程中主要功能菌的变化规律探索与研究  

The Exploration and Research of the Microbe of Variation in the Process of Nongxiang Daqu Cultivation and Storage

作　　者：李学思 刘新田 李绍亮 侯小歌[2] 闫培勋 宋瑞 LI Xuesi LIU Xintianl LI Shaoliang HOU Xiaoge YAN Peixun SONG Rui(Henan Songhe Distillery Co., LTD, Luyi, Henan 477265,China Department of Life science, Zhoukou Noma] University, Zhoukou, Henan 466001, China)

机构地区：[1]河南省宋河酒业股份有限公司,河南鹿邑477265 [2]周口师范学院,河南周口466001

出　　处：《酿酒》2017年第5期25-28,共4页Liquor Making

摘　　要：通过分析浓香型大曲在培养及贮存过程中微生物的变化得出:大曲中的微生物随着培养时间的延长而变化;通过分析宋河大曲曲皮与曲心的微生物变化得出:大曲中曲皮和曲心微生物的总体变化趋势基本一致,但由于曲皮和曲心处的环境不同,二者之间微生物的变化规律有细微差别。By analyzing changes in Nongxiang Daqu microbial culture derived and storage process： Daqu microbes with prolonged incubation time varies; By analyzing the variation in microbial of the crust and core of Songhe Daqu in the cultivation process ： Microbial of the crust and core of Songhe Daqu overall trends are basically the same, however, due to different environmental the crust and core of Songhe Daqu, there is variation between the two microorganisms nuances.

关 键 词：大曲 微生物 培养 曲皮 曲心 

分 类 号：TS262.31[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]