黄酒发酵醪抑制霉菌生长的初步探讨

Study on fermented mash of rice wine on inhibition to mold

通过酒精、浆水、乳酸、pH值、发酵醪液对霉菌生长抑制作用的研究发现:低酒精含量50%(v/v)、一定量乳酸、pH值4.0和3.8并不能抑制霉菌生长繁殖。黄酒发酵醪中高密度的乳酸杆菌、发酵产生和积累的乳杆菌素可以抑制霉菌生长,并根据相关研究的报道初步确定了黄酒发酵醪抑制霉菌生长的主要因素。

According to the research on the inhibitive effects of alcohol, sefiflux, lactic acid, low pH and rice wine mash on mold, it was shown that low concentration of 5.0% alcohol （v/v） and low pH （3.8 and 4.0） regulated by certain amount of lactic acid could not inhibit the growth of mold. But the lactobacillin in the fermented mash and seriflux could inhibit the growth of mold. Compared with the related results in literatures, it was indicated that the lactobacillin produced and accumulated in high-density fermentation of Lactobacillus in rice wine mash was the main factor inhibition the growth of mold and preventing the germination of spores which were inoculated from koji, air, circumstance, instruments and equipments.