作　　者： ; ; ; ; ; ; ; (许德富）; (倪斌）; (税梁扬）;

机构地区： 宜宾学院生命科学与食品工程学院发酵资源与应用四川省高校重点实验室

出　　处： 《酿酒科技》 2011年第1期17-19,共3页

摘　　要： 研究了浓香型白酒典型微生物菌群主导的发酵动态变化过程。通过对窖池典型微生物菌群的数量变化监测,发现酒精发酵与生酸产酯发酵并未有明显界限,随着窖池主导菌群,或窖池微生物区系的交替演变而逐步转换。同时,不同区域企业生产窖池的典型微生物菌群的数量变化有差异;单纯用牛肉膏蛋白胨培养基结合平板涂布计数法测定好氧细菌数量,不能真实反映窖内好氧细菌的真实情况。 The dynamic change in the fermentation of Luzhou-flavor liquor dominated by typical microorganism population was investigated.The monitoring of the quantity of typical microorganism population in pits indicated that there was no clear boundary between ethanol fermentation and acid-producing ester-producing fermentation and one transferred into another gradually with the change of dominant microorganism population or microflora in pits.Meanwhile,there was certain difference in quantity change of typical microorganism population in pits for liquor-making enterprises in different regions.Moreover,single use of beef extract peptone medium combined with spread plate count method to measure the quantity of aerobic bacteria could not reflect the real status of aerobic bacteria in pits.

关 键 词： 浓香型白酒 糟醅 典型微生物数量

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]