摘要
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动态进行研究,初步揭示了五粮液包包曲发酵过程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依据。
The Wuliangye-flavor daqu were used as research object,and the changes in Microflora and the evolution of the physical and chemical factors were studied by tracking the sample in fermentation process.The relationship between the changes in Microflora and the evolution of physical and chemical factors in the Wuliangye-flavor daqu were revealed,which provide foundation for enhance the quality of the Wuliangye-flavor daqu.
出处
《酿酒》
CAS
2009年第6期38-40,共3页
Liquor Making
关键词
五粮液包包曲
微生物区系
理化因子
依据
the Wuliangye-flavor daqu
Microflora
the physical and chemical factors
foundation
