| 浅谈乳酸菌在黄酒生产中的作用 |
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| 引用本文： | 汪建国. 浅谈乳酸菌在黄酒生产中的作用[J]. 江苏调味副食品, 2009, 26(3): 37-42 |
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| 作者姓名： | 汪建国 |
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| 作者单位： | 嘉兴酿造总公司,浙江嘉兴,314000 |
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| 摘 要： | 为了全面地了解乳酸茵兼在黄酒生产全过程中的作用，介绍了黄酒米浆水中乳酸茵的应用、黄酒深层酿造兼氧浸米中乳酸菌的作用和乳酸菌在黄酒发酵过程中的作用，同时也介绍了乳酸茵代谢产物乳酸和乳酸乙酯在黄酒中的含量和作用。
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| 关 键 词： | 黄酒 乳酸茵 代谢产物 含量 作用 |
Study on the effect of lactic acid bacteria in the yellow wine production |
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| WANG Jian-guo. Study on the effect of lactic acid bacteria in the yellow wine production[J]. Jiangsu Condiment and Subsidiary Food, 2009, 26(3): 37-42 |
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| Authors: | WANG Jian-guo |
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| Affiliation: | WANG Jian - guo ( Jiaxing Fermenting General Company, Jiaxing, Zhejiang,314000) |
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| Abstract: | This article illustrates the effect of lactic acid bacteria in the yellow rice wine production by introducing the following aspects ： the application of lactic acid bacteria in the rice milk of yellow rice wine, the effect of lactic acid bacteria in the anaerobic rice steeping of yellow rice wine＇s deep brewing,and the effect of lactic acid bacteria in the fermentation process of yellow rice wine production. Lactic acid and ethyl lactate are the metabolites of lactic acid bacteria, their content and function are discussed as well. |
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| Keywords: | yellow rice wine lactic acid bacteria metabolites |
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