| 浓香型白酒发酵过程中酒醅的微生物区系分析 |
| |
| 引用本文： | 乔宗伟,张文学,张丽莺,张其圣,岳元媛.浓香型白酒发酵过程中酒醅的微生物区系分析[J].酿酒,2005,32(1):18-22. |
| |
| 作者姓名： | 乔宗伟 张文学 张丽莺 张其圣 岳元媛 |
| |
| 作者单位： | 四川大学,食品工程系,成都,610065 |
| |
| 基金项目： | 国家自然科学基金资助 (30 2 70 0 35 ) |
| |
| 摘 要： | 为了比较准确地把握浓香型白酒发酵过程中酒醅微生物区系的多样性及消长规律 ,以全兴酒厂正常生产窖池为试验窖 ,采用特制取样器跟踪发酵过程取样 ,对窖池酒醅中不同空间位置的微生物区系进行了动态分析 ,初步弄清了浓香型白酒窖池酒醅不同层面、不同区域微生物数量的分布及变化趋势 ,并通过形态、生理学特性的分析比较以及 16SrDNA、18SrDNA序列分析等 ,对发酵过程中主要微生物类群进行了分类鉴定
|
| 关 键 词： | 浓香型白酒 窖池 酒醅 微生物多样性 |
| 文章编号： | 1002-8110(2005)01-0018-04 |
| 修稿时间： | 2004年9月6日 |
Analysis on Microbes in Brewing Mass of Strong Aromatic Spirits during Fermentation |
| |
| QIAO Zong-wei,ZHANG Wen-xue,ZHANG Li-ying,ZHANG Qi-sheng,YUE Yuan-yuan.Analysis on Microbes in Brewing Mass of Strong Aromatic Spirits during Fermentation[J].Liquor Making,2005,32(1):18-22. |
| |
| Authors: | QIAO Zong-wei ZHANG Wen-xue ZHANG Li-ying ZHANG Qi-sheng YUE Yuan-yuan |
| |
| Affiliation: | QIAO Zong-wei1,ZHANG Wen-xue1,ZHANG Li-ying1,ZHANG Qi-sheng1,YUE Yuan-yuan1 |
| |
| Abstract: | In order to make clear of the diversity and the change of microbes in the cellar of Strong Aromatic Spirits during fermenting, a cellar of Quanxing spirit brewery is used as trial cellar. The samples were taken by using a special implement, and the microbes in the different positions of cellar were analyzed during fermentation. Finally, the amount and spread of microbes were made clear, and some major microbe strains were classified and identified based on comparison results with their morphology, physiological characteristics and 16S rDNA or 18S rDNA analysis. |
| |
| Keywords: | Strong Aromatic Spirits cellar brewing mass diversity of microbe |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
