| 广西全州小曲与湖南平江小曲的比较研究 |
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| 引用本文： | 陆步诗,李新社,曾建德. 广西全州小曲与湖南平江小曲的比较研究[J]. 中国酿造, 2007, 0(7): 57-59 |
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| 作者姓名： | 陆步诗 李新社 曾建德 |
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| 作者单位： | 邵阳学院,生物与化学工程系,湖南,邵阳,422000 |
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| 摘 要： | 研究了广西全州小曲和湖南平江小曲的培养基组成、生产工艺、酒曲中微生物的种类、数量以及糖化力、酒化力，并通过差异分析了各因素对酒曲发酵力的影响。
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| 关 键 词： | 小曲 微生物 糖化力 酒化力 |
| 文章编号： | 2054-0571（2007）07-0057-03 |
| 修稿时间： | 2007-01-05 |
Comparison of Guangxi Quanzhou Qu and Hunan Pingjiang Qu |
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| LU Bu-shi,LI Xin-she,ZENG Jian-de. Comparison of Guangxi Quanzhou Qu and Hunan Pingjiang Qu[J]. China Brewing, 2007, 0(7): 57-59 |
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| Authors: | LU Bu-shi LI Xin-she ZENG Jian-de |
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| Affiliation: | Department of Biology and Chernistry Engineering, Shaoyang Institute, Shaoyang 422000, China |
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| Abstract: | The Qu from Guangxi Quanzhou and Hunan Pingiiang were compared in detail, some basic parameters of Qu as media composition, processing technique, species and amount of microorganism, saccharifying and liquor-producing ability were investigated, besides, factors which can influence Qu fermentation ability were analyzed. |
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| Keywords: | Qu microbe saccharifying ability liquor-producing ability |
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