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| 中国酒曲微生物研究进展 | |
| 引用本文： | 荣瑞金,李祖明,王德良,白志辉,李鸿玉,荣瑞芬,叶磊.中国酒曲微生物研究进展[J].中国酿造,2009(6). |
| 作者姓名： | 荣瑞金 李祖明 王德良 白志辉 李鸿玉 荣瑞芬 叶磊 |
| 作者单位： | 1. 北京联合大学,师范学院,北京,100011;山西省杏花村汾酒集团有限责任公司汾青分厂,山西,孝义,032300 2. 北京联合大学,师范学院,北京,100011 3. 中国食品发酵工业研究院,北京,100027 4. 中国科学院生态环境研究中心,北京,100085 |
| 基金项目： | 北京市属市管高校人才强教计划 |
| 摘 要： | 综述了中国酒曲微生物在分离与鉴定、组成、性能和育种方面的研究进展，并简单介绍了中国酒曲微生物在酿酒工业、乳酸和单细胞蛋白生产、功能保健食品与食品添加剂、酶制剂等领域的应用，最后展望了中国酒曲微生物研究的广阔前景。 |
| 关 键 词： | 中国酒曲 微生物 研究进展 |
Research progress on microorganisms in Chinese liquor Qu |
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| RONG Ruijin,LI Zuming,WANG Deliang,BAI Zhihui,LI Hongyu,RONG Ruifen,YE Lei.Research progress on microorganisms in Chinese liquor Qu[J].China Brewing,2009(6). | |
| Authors: | RONG Ruijin LI Zuming WANG Deliang BAI Zhihui LI Hongyu RONG Ruifen YE Lei |
| Abstract: | The specific flavor, high quality and recovery rate of Chinese liquor was closely related to the microorganisms in Chinese liquor Qu.The research progress in isolation and identification, composition, performance and screening of the microorganisms in Chinese liquor Qu was summarized, as well as the application of the microorganisms in Chinese liquor Qu in the fields of liquor-making industry, production of lactic acid and single-cell-protein, functional food and food additives, enzyme preparation.And the vast range of prospects for the research on microorganisms in Chinese liquor Qu was forecasted. |
| Keywords: | Chinese liquor Qu microorganism research progress |
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