浓香型白酒人工窖泥培养过程中微生物变化研究

对浓香型酒人工窖泥培养过程中微生物变化趋势进行了研究,结果表明：①四个处理的好氧细菌、嫌气厌氧细菌以及处理1的好氧芽孢细菌和嫌气厌氧芽孢细菌数量在培养一个月内呈先降后升的趋势,培养30～45d达到最大值,以后又呈逐渐降低趋势,而处理2、处理3和处理4的好氧芽孢细菌和嫌气厌氧芽孢细菌数量在培养第一个月呈先降后升的趋势,第二个月呈逐渐下降趋势,第三个月又呈逐渐增加趋势。②培养90d时,处理3和处理4的好氧细菌数量、好氧芽孢细菌、嫌气厌氧细菌以及嫌气厌气芽孢细菌数量明显高于处理1和处理2。③四个处理的霉菌和酵母菌数量均是随着培养时间的延长逐渐降低。

Study on Change of Microbes about Luzhou-flavor Liquor Artificial Cellar Mud In training

the Change of Microbes about Luzhou-flavor Liquor Artificial Cellar Mud In Cultivating was studied.The results show that：①The quantity of aerobic bacteria,anaerobic bacteria of four treatments and the quantity of aerobic zygotomere,anaerobic zygotomere of treatment one was first decreased and then increased trend training within one month.The quantity was maximum when training thirty to forty-five days.Then the quantity gradually decreased.But the quantity of aerobic zygotomere,anaerobic zygotomere of other three treatments was first decreased and then increased.within one month.The quantity was gradually decreased trend in two months Then the quantity was gradually increased trend in there months.②The quantity of aerobic bacteria,aerobic zygotomere,anaerobic bacteria and anaerobic zygotomere of treatment three and treatment four was significantly higher than treatment one and treatment two when training ninety days.③The quantity of mold and yeast of four treatments is gradually decreased with training time extended.