| 米酒醪中优势微生物菌相组成的初步研究 |
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| 引用本文： | 王艳萍 程巧玲 张阳 林伟利. 米酒醪中优势微生物菌相组成的初步研究[J]. 中国酿造, 2008, 0(5): 12-14 |
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| 作者姓名： | 王艳萍 程巧玲 张阳 林伟利 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院,天津300457 |
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| 基金项目： | 国家“十一五”科技支撑计划“新型乳制品研制及其产业化开发”专题资助（2006BAD04A06） |
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| 摘 要： | 在米酒的发酵过程中微生物菌群的组成会直接影响江米酒的风味和质量，试验对米酒醪中的微生物进行了分离、纯化，得到了4株优势菌，分别为1株霉菌、1株酵母菌和2株细菌，单菌发酵确定了霉菌是米酒发酵过程中主要优势菌，通过菌落形态、菌体形态观察初步确定该霉菌属于毛霉科毛霉属。
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| 关 键 词： | 江米酒 微生物菌相 分离 鉴定 |
| 文章编号： | 0254-5071（2008）05-0012-02 |
| 收稿时间： | 2007-09-18 |
Study on predominant microflora in glutinous rice wine |
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| WANG Yanping, CHENG Qiaoling, ZHANG Yang, LIN Weili. Study on predominant microflora in glutinous rice wine[J]. China Brewing, 2008, 0(5): 12-14 |
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| Authors: | WANG Yanping CHENG Qiaoling ZHANG Yang LIN Weili |
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| Abstract: | The flavor and quality of glutinous rice wine were directly affected by the microbial community during fermentation. After isolation and purification of the microorganism in the rice wine, one strain of mold, two strains of bacteria and one strain of yeast were obtained as the preponderant microorganism. The strain of mold was determined as the main preponderant microorganism through pure culture fermentation, this strain was preliminarily identified as Mucor by morphology. |
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| Keywords: | glutinous rice wine microflom isolation identification |
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