摘要
山东梁山徐坊中温大曲中细菌总数为3.5×106个/g干曲 ,占细菌、酵母和霉菌总数的38.46 % ;芽孢菌占细菌总数的51 % ;酵母菌占细菌、酵母和霉菌总数的12.09 % ;霉菌占细菌、酵母和霉菌总数的49.45 %。中高温大曲中的细菌、酵母和霉菌总数低于中温大曲 ,耐高温的芽孢杆菌含量和种类较中温大曲多 ;中高温大曲和中温大曲中的优势菌种类也不一样。
The quantities of bacteria(3.5×106/g dry koji), microzyme and mold are 38.46 %, 12.9 % and 49.45 % of the total amount of bacteria, microzyme and mold in medium temperature Daqu respectively and the quantity of sporangia is 51 % of the amount of bacteria. The amount of bacteria, microzyme and mold in high temperature Daqu, coupled with contents and species of sporangia, are lower compared with those in medium temperature Daqu. Besides, the dominant microbes in the two kinds of Daqu are different.(Tran.by YUE Yang)
出处
《酿酒科技》
2001年第6期26-28,共3页
Liquor-Making Science & Technology
关键词
徐坊大曲
白酒
微生物
鉴定
细菌
酵母
霉菌
优势菌
Xufang Daqu
high temperature Daqu
medium temperature Daqu
bacteria
microzyme
mold
dominant microbe
