| 太白酒发酵过程中酒醅微生物区系分析 |
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| 引用本文： | 贠娟莉,颜霞,朱博,鞠文庭,韦革宏,胡建祥,李虎威,陈祥.太白酒发酵过程中酒醅微生物区系分析[J].酿酒科技,2006(12):40-42. |
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| 作者姓名： | 贠娟莉 颜霞 朱博 鞠文庭 韦革宏 胡建祥 李虎威 陈祥 |
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| 作者单位： | 1. 西北农林科技大学生命科学学院,陕西,杨凌,712100
2. 太白酒业有限责任公司,陕西,眉县,722306 |
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| 基金项目： | 太白酒业有限责任公司资助项目 |
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| 摘 要： | 以太白酒厂秋季正常生产窖池为试验窖。对窖池酒醅的微生物区系进行分析。研究凤香型白酒发酵过程中酒醅微生物区系的多样性、构成及演替呈动态消长的变化趋势。结果表明。发酵4d时上中层酒醅中的酵母菌、霉菌、放线菌增殖迅速；发酵7d后，好氧细菌和芽孢菌急剧增殖，酵母菌、霉菌、放线菌急剧减少；发酵18d以后，酵母菌、好氧细菌和霉菌均急剧减少，芽孢菌的数量相对增加。
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| 关 键 词： | 凤香型白酒 发酵过程 酒醅 微生物区系 |
| 文章编号： | 1001-9286(2006)12-0040-03 |
| 收稿时间： | 2006-09-22 |
| 修稿时间： | 2006年9月22日 |
Analysis of Microflora in Fermented Grains during the Fermentation of Taibai Liquor |
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| YUN Juan-li, YAN Xia , HU Jian-xiang,YUE Yang et al..Analysis of Microflora in Fermented Grains during the Fermentation of Taibai Liquor[J].Liquor-making Science & Technology,2006(12):40-42. |
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| Authors: | YUN Juan-li YAN Xia HU Jian-xiang YUE Yang |
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| Abstract: | In order to know the diversity,the constitution,and the dynamic change of microflora in fermented grains during the fermentation of Taibai liquor,a normal pit in Taibai Distillery in autumn(used as experimental pit) was studied.The results indicated that yeasts,mould,and actinomyceto in upper and middle layer of fermented grains proliferated rapidly after 4 d fermentation,aerobic bacteria and spore bacteria proliferated drastically after 7 d fermentation and yeasts,mould,and actinomyceto decreased drastically on the other hand,and after 18 d fermentation,yeasts,aerobic bacteria and mould decreased sharply,and spore bacteria quantity increased comparatively.(Tran.by YUE Yang) |
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| Keywords: | Feng-flavor liquor fermentation process fermented grains microflora |
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