|
|||||
|
|
| 浓香型白酒控温发酵下糟醅典型微生物的变化趋势 | |
| 引用本文： | 张超,蒲岚,李璐,邱树毅,王涛,游玲,谢善慈,许德富,倪斌,税梁扬,冯学愚. 浓香型白酒控温发酵下糟醅典型微生物的变化趋势[J]. 食品与发酵工业, 2011, 37(9) |
| 作者姓名： | 张超 蒲岚 李璐 邱树毅 王涛 游玲 谢善慈 许德富 倪斌 税梁扬 冯学愚 |
| 作者单位： | 1. 宜宾学院生工学院,发酵资源与应用四川省高校重点实验室,四川宜宾644000 2. 贵州大学生物与化学工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 3. 泸州老窖集团公司,四川泸州,646000 4. 宜宾学院生工学院,发酵资源与应用四川省高校重点实验室,四川宜宾644000／四川理工学院生物工程学院,酿酒生物技术四川省重点实验室,四川自贡643000 |
| 基金项目： | 四川省教育厅重点项目(082A001); 四川省科技厅支撑计划项目(2010NZ0029); 四川省属高校白酒关键技术创新团队建设计划资助 |
| 摘 要： | 研究了在用换热方式实现对浓香型白酒发酵过程温度进行控制的条件下,通过对控温发酵与传统发酵方法进行对照试验,用平板涂布计数法检测不同发酵期糟醅中典型微生物的变化趋势,探讨温度对好氧细菌、兼性厌氧细菌、酵母菌、霉菌数量的影响。表明在发酵前期控制窖内温度上升,利于酵母菌数形成生长优势;在发酵后期控制窖内温度缓落,利于兼性厌氧细菌的繁殖代谢;"前缓、中挺、后缓落"的发酵温度变化趋势更利于酯的生成。 |
| 关 键 词： | 浓香型白酒 微生物数量 发酵温度控制 |
Trends of Microbes in Temperature-control Fermentationm Material of Strong-flavor Chinese Liquor |
|
| Zhang Cao,Pu Lan,Li Lu,Qiu Shu-yi,Wang Tao,You Ling,Xie Shan-ci,Xu De-fu,Ni Bin,Shui Liang-yang,Feng Xue-yue, (Luzhoulaojiao Limited Company,Luzhou .... Trends of Microbes in Temperature-control Fermentationm Material of Strong-flavor Chinese Liquor[J]. Food and Fermentation Industries, 2011, 37(9) | |
| Authors: | Zhang Cao Pu Lan Li Lu Qiu Shu-yi Wang Tao You Ling Xie Shan-ci Xu De-fu Ni Bin Shui Liang-yang Feng Xue-yue (Luzhoulaojiao Limited Company Luzhou ... |
| Affiliation: | Zhang Cao1,Pu Lan1,Li Lu2,Qiu Shu-yi2,Wang Tao1,You Ling1,Xie Shan-ci1,Xu De-fu3,Ni Bin3,Shui Liang-yang3,Feng Xue-yue1,4 1(College of Life Science and Food Engineering,Key Laboratory of Fermentation Resources and Application at Universities of Sichuan Province,Yibin University,Yibin 644000,China) 2(Key Laboratory of Fermentation Engineering and Biopharmacy of Guizhou Province,College of Chemical and Chemical Engineering,Guizhou University,Guiyang 550003,China) 3(Luzhoulaojiao Limited Company,Luzhou 646000... |
| Abstract: | In order to detect the trends of microbes in fermentation material when the temperature was controlled by heat-exchanger,the number of aerobic bacteria,anaerobic bacteria,yeasts and molds were counted by culturing on Petri-dish.The results showed that yeasts could gain advantages by restraining the temperature rising at the beginning of fermentation;the metabolic of anaerobic bacteria could benefit from stable and higher temperature at the end of fermentation;the principle of Slow rise at beginning,stable i... |
| Keywords: | strong-flavor Chinese liquor number of microbes temperature-control |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |