| 种曲微生物技术与酒曲改造 |
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| 引用本文： | 吴衍庸.种曲微生物技术与酒曲改造[J].酿酒科技,2011(10):131-132. |
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| 作者姓名： | 吴衍庸 |
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| 作者单位： | 中国科学院成都生物研究所,四川成都,610000 |
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| 摘 要： | 以种曲微生物研究为基础,从种曲微生物优势功能菌组合研发强化菌曲的微生物技术,应用于生产选育产酯菌研制出酯化曲。结合酯化生香理论研究提升酶工程微生物技术,可提高曲酒质量,保证安全生产。
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| 关 键 词： | 微生物 强化曲 酯化曲 酯化酶 |
Microbial Technology of Seed Starter & Improvement of Starter |
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| WU Yanyong.Microbial Technology of Seed Starter & Improvement of Starter[J].Liquor-making Science & Technology,2011(10):131-132. |
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| Authors: | WU Yanyong |
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| Affiliation: | WU Yanyong(Chengdu Biology Research of CAS,Chengdu,Sichuan 610000,China) |
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| Abstract: | Based on microbial technology of seed starter,microbial technology of intensified starter has been developed through the combination of dominant functional bacteria,which then applied to produce esterifying starter.Combined with esterifying aroma-producing theories,enzyme engineering microbial technology has been improved to improve the quality of starter and to ensure safe production.(Tran.by YUE Yang) |
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| Keywords: | microbes intensified starter esterified starter esterifying enzyme |
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