| 苏云金芽孢杆菌防治法对大曲质量的影响 |
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| 引用本文： | 李新社,陆步诗,任尚. 苏云金芽孢杆菌防治法对大曲质量的影响[J]. 酿酒科技, 2006, 0(12): 25-26 |
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| 作者姓名： | 李新社 陆步诗 任尚 |
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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;邵阳学院,生物与化学工程系,湖南,邵阳,422000;邵阳学院,生物与化学工程系,湖南,邵阳,422000 |
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| 基金项目： | 邵阳学院校科研和教改项目 |
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| 摘 要： | 对苏云金杆菌防治大曲害虫过程的杀虫效果与大曲质量影响进行了研究。结果表明，利用苏云金杆菌毒杀大曲害虫，大曲的糖化力、液化力、发酵力与试验前相比略有下降，分别为7．8％，11．6％，8．0％；而对照组与试验前相比，3个指标明显下降了31．2％，29．2％，40．4％；对微生物的影响甚微。
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| 关 键 词： | 大曲 苏云金杆菌 曲虫 防治 |
| 文章编号： | 1001-9286(2006)12-0025-02 |
| 收稿时间： | 2006-08-23 |
| 修稿时间： | 2006-08-23 |
Study on the Effects of Bacillus thuringiensis Prevention Method on Daqu Quality |
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| LI Xin-she,LU Bu-shi,REN Shang. Study on the Effects of Bacillus thuringiensis Prevention Method on Daqu Quality[J]. Liquor-making Science & Technology, 2006, 0(12): 25-26 |
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| Authors: | LI Xin-she LU Bu-shi REN Shang |
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| Abstract: | Bacillus thuringiensis was used to prevent Daqu pest and its prevenntion effects and its influence on Daqu quali- ty were studied. The results indicated that the saccharifying power, the liquefying power and the fermenting power of Daqu decrease by 7.8 %, 11.6 % and 8.0 % respectively after the use of bacillus thuringiensis.The three indexes of contrast group decreased by 31.2 %, 29.2 % and 40.4 % compared with that before the test, which had little effects on microbes. |
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| Keywords: | Daqu Bacillus thuringiensis pest prevention |
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