新建制曲车间环境微生物改善  

Improvement of Environmental Microorganism in Newly Built Koji-making Workshop

作　　者：党喆 徐晨 孟勤燕 陈雪 张永利 DANG Zhe;XU Chen;MENG Qinyan;CHEN Xue;ZHANG Yongli(Shaanxi Xifeng Liquor Co.,Ltd.,Fengxiang 721406,Shannxi,China)

机构地区：[1]陕西西凤酒股份有限公司,陕西凤翔721406

出　　处：《酿酒》2023年第6期107-109,共3页Liquor Making

摘　　要：以西凤酒曲房环境微生物为对象,对比新老曲房内外微生物差异。结果表明:新曲房内外环境中的霉菌及酵母菌浓度普遍低于老曲房。霉菌和酵母菌新车间外比老车间外分别低56.2%和28.3%,新曲房内比老曲房内分别低96.7%和72.2%。通过自制麸曲浸泡液喷洒,对新曲房环境微生物进行定向人工干预,复刻模拟老制曲车间环境后,新建制曲车间内环境微生物有所改善,霉菌浓度已达到老曲房的最小值,酵母菌浓度与老曲房趋于相同。该研究从微生物角度为新曲房大曲的性能稳定及品质提高奠定了基础。In this study,the environmental microorganisms in xifeng liquor Qufang were taken as the object,and the differences between the new and old Qufang were compared.The results showed that the concentration of mold and yeast in the environment inside and outside the new koji room was generally lower than that in the old koji room.Mold and yeast were 56.2%and 28.3%lower outside the new workshop and 96.7%and 72.2%lower inside the new koji room.The self-made bran koji soaking solution was sprayed,and the environmental microorganisms in the new koji room were directionally and manually intervened.After the replica simulated the environment of the old koji-making workshop,the environmental microorganisms in the new koji-making workshop were improved,the mold concentration reached the minimum value in the old koji-making room,and the yeast concentration tended to be the same as that in the old koji-making room.This study laid a foundation for the performance stability and quality improvement of Daqu from the perspective of microorganisms.

关 键 词：大曲 环境微生物 霉菌 酵母菌 

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]