摘要
乳酸链球菌素应用与白酒发酵,对降低白酒总酸,抑制白酒发酵中乳酸菌的生长繁殖,控制白酒醪液中乳酸、乳酸乙酯的生成有明显的效果。综合使用成本、控制酸度的效果等方面来看,乳酸链球菌素较佳的添加量应该是0.5mg/L,最佳的添加时间应该是投料的同时,用水稀释后均匀加入。
Acidity will be decreased and lactobacillus will be inhibited if Nisin applied in the fermentation of Chinese spirit. So It＇ll be effective to control the content of lactic acid and ethyl lactate in Chinese spirit by Nisin. As far as the cost and acidity inhibit effective were considered, 0.5 mg/L Naisin should been added in the pit-entry time.
出处
《四川食品与发酵》
2007年第5期11-14,共4页
Sichuan Food and Fermentation
