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作 者:何猛超 任义平 熊林 谢三款 张娇娇 胡景辉 韩兴林 HE Mengchao;REN Yiping;XIONG Lin;XIE Sankuan;ZHANG Jiaojiao;HU Jinghui;HAN Xinglin(China National Research Institute of Food and Fermentation Industries Co.,Ltd.,Beijing 100015,China;International Joint Research Center of Quality and Safety of Alcoholic Beverages,Beijing 100015,China;Guizhou Wuyou Liquor Group Co.,Ltd.,Renhuai 564501,China)
机构地区:[1]中国食品发酵工业研究院有限公司,北京100015 [2]国家酒类品质与安全国际联合研究中心,北京100015 [3]贵州无忧酒业(集团)有限公司,贵州仁怀564501
出 处:《中国酿造》2022年第6期51-57,共7页China Brewing
基 金:贵州省科技计划项目(黔科合成果[2020]2Y045)。
摘 要:高温大曲是酱香型白酒酿造过程中的糖化剂和发酵剂,优质高温大曲的配比对酿制高品质白酒至关重要。该研究旨在通过理化分析和基于高通量测序技术,对优质曲、普通曲、黄曲、黑曲、白曲中的微生物群落结构进行分析。结果显示,优质曲中优势细菌为芽孢杆菌属(Bacillus)、高温放线菌属(Thermoactinomyces)、Unidentified Mitochondria,且它们分别是黄曲、白曲和黑曲中的优势菌群;优势真菌为热子囊菌属(Thermoascus),且它是黄曲、白曲和黑曲共有的优势真菌。优质曲以糖化力[171 mg/(g·h)]和液化力[0.72 g/(g·h)]突出为特征,黄曲中添加糖化力和液化力较强的白曲和发酵力较高的黑曲可提升优质曲的理化性质。High-temperature Daqu is the saccharifying and fermenting agent for brewing sauce-flavor(Jiangxiangxing)Baijiu,and the ratio of different high quality high-temperature Daqu is very important for Baijiu-making.The purpose of the study was to analyze the microbial community structure of high quality Daqu,common Daqu,yellow Qu,black Qu and white Qu by physicochemical analysis and high-throughput sequencing technology.The results showed that Bacillus,Thermoactinomyces,and unidentified Mitochondria were the dominant bacteria in high quality Daqu,white Qu and black Qu,respectively.The dominant fungus was Thermoascus,and it was the common dominant fungus of yellow Qu,white Qu and black Qu.High quality Daqu was characterized by its outstanding saccharification power[171 mg/(g·h)]and liquefaction power[0.72 g/(g·h)].The physicochemical properties of high quality Daqu could be improved by adding white Qu with strong saccharification power and liquefaction power and black Qu with high fermentation power.
分 类 号:TS262.1[轻工技术与工程—发酵工程]
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