芝麻香微生物的研究与应用  

Research on and Application of Zhimaxiang Flavor-Producing Microbes

作　　者：张聪芝[1] 陆其刚[1] 陈力[1] 张龙云[1] 胡风光 陈孚江[1] 蒲春[1] 刘亮[1] ZHANG Congzhi;LU Qigang;CHEN Li;ZHANG Longyun;HU Fengguang;CHEN Fujiang;PU Chun;LIU Liang(Yanghe Distillery Co.Ltd.,Suqian,Jiangsu 223800,China)

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》2018年第8期128-134,共7页Liquor-Making Science & Technology

摘　　要：系统总结了近年来洋河在芝麻香微生物科研及机械化制曲生产应用方面的研究进展;阐述了芝麻香微生物生长及代谢特性,以及多菌种混合发酵过程中菌体生长和代谢规律;探索并优化了CM-7机械化圆盘中试生产工艺,总结确定了CM-13圆盘制曲工艺,为芝麻香酒的酿造奠定了基础。In this paper, the research progress in Zhimaxiang flavor-producing microbes and their application in mechanized startermaking in Yanghe Distillery in recent years was systematically summarized. The growth and metabolic properties of Zhimaxiang flavor-producing microbes were introduced. The growth and metabolic rules of microbes in multiple-strains mixed fermentation process were elaborated. The pilot-scale production of mechanized container CM-7 was optimized, and starter-making process in mechanized container CM-13 was summarized, which laid a foundation for the production of Zhimaxiang Baijiu.

关 键 词：芝麻香微生物 代谢机理 混合发酵 工艺研究 

分 类 号：TS262.3[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]