|
|||||
|
|
| 酒曲酶系、菌系特征及酿造过程中微生物动态变化 | |
| 引用本文： | 张中义,畅晓霞,钟其顶.酒曲酶系、菌系特征及酿造过程中微生物动态变化[J].酿酒,2008,35(5):24-29. |
| 作者姓名： | 张中义 畅晓霞 钟其顶 |
| 作者单位： | 1. 郑州轻工业学院食品与生物工程学院,河南,郑州,450002 2. 郑州轻工业学院食品与生物工程学院,河南,郑州,450002;中国食品发酵工业研究院,北京,100027 3. 中国食品发酵工业研究院,北京,100027 |
| 摘 要： | 酒曲微生物丰富，网络的菌种丰度、协调性及在制曲过程形成的风味前驱对整个酿酒过程内酒体质量有重要的影响。生物学、检测技术等的迅速发展，为深入研究酒曲生物及酶系对传统酿酒的作用开拓了平台。就大曲生产过程微生物酶学变化，大曲入酒醅后微生物变化、酶学特征的情况，及其变化机理进行综述。 |
| 关 键 词： | 大曲 酶 酶系 动态变化 |
Liquor Qu Fungus System and Enzymatic System Character and Microbial Dynamic Variety During Vintage |
|
| ZHANG Zhong-yi,CHANG Xiao-xia,ZHONG Qi-ding.Liquor Qu Fungus System and Enzymatic System Character and Microbial Dynamic Variety During Vintage[J].Liquor Making,2008,35(5):24-29. | |
| Authors: | ZHANG Zhong-yi CHANG Xiao-xia ZHONG Qi-ding |
| Affiliation: | ZHANG Zhong-yi,CHANG Xiao-xia,ZHONG Qi-ding(1.Zheng zhou light industry college food and biology engineering department,He nan zheng zhou 450002,China; 2.Chinese food ferment industry institute, Beijing 100027,China) |
| Abstract: | Liqur Qu comprise plenty microbe,play important role during the whole vintage for the species of microorganism and harmo-nious function in Qu . development of biology and detect technololy promote the research for liquor qu enzymatic system and microbe effect in vintage. The letter focus on Qu dynamic diversification of enzymatic system and microbe species during Qu manufacture and vintage . |
| Keywords: | Da Qu enzyme enzymatic system dynamic variety |
| 本文献已被 维普 万方数据 等数据库收录！ | |