五粮液包包曲中微生物区系变化及其理化因子演变

Change in Microflora and the Evolution of Physical and Chemical Factors in Wuliangye Wrapped Starter

以五粮液包包曲为研究对象,通过跟踪曲坯发酵过程进行取样分析,对曲坯中微生物区系及其理化因子进行研究,初步揭示了五粮液包包曲中微生物区系的变化与其理化因子在演变过程中的关系,为提高包包曲质量提供理论依据。

The change in microflora and the evolution of physical and chemical factors in starter blank was investigated through sampling analysis during the fermentation of Wuliangye wrapped starter. The relationship between the change in microflora and the evolution of physical and chemical factors in Wuliangye wrapped starter were revealed preliminarily, which provided evidences for improving the quality of wrapped starter.