大曲微生物群落及影响其演替的因素研究进展  

Research Progress in Microbial Communities in Daqu and the Factors Affecting Their Succession

作　　者：潘强林 张庆 唐家环 PAN Qianglin;ZHANG Qing;TANG Jiahuan(Wuliangye Co.Ltd.,Yibin,Sichuan 644000,China)

机构地区：[1]五粮液股份有限公司,四川宜宾644000

出　　处：《酿酒科技》2025年第3期102-106,共5页Liquor-Making Science & Technology

摘　　要：简述了研究大曲微生物群落的技术方法,并对调控大曲发酵过程的生物和非生物因素进行了阐述,旨在加深对大曲微生物群落的认识,为制定更具普适性和针对性的调控策略提供重要参考。This paper briefly introduces the technical methods for studying the microbial communities Daqu,and expounds on the biotic and abiotic factors that regulate the fermentation process of Daqu,so as to promote the understanding of the microbial communities in Daqu,and to provide reference for formulating universal and specific regulatory strategies of the microbial communities in Daqu.

关 键 词：大曲 微生物群落 生物和非生物因素 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]