传统香雪酒发酵过程微生物变化和作用研究

Traditional Xiangxue Rice Wine Fermentation Process of Change and the Role of Microorganisms Research

对传统香雪酒发酵过程中的理化变化和微生物变化规律及作用进行了研究;通过对酵母菌总数、酵母形态、细菌总数、细菌形态、还原糖、总酸、挥发酸、酒精度、感官品质、pH等生化指标的定期观察、检测研究;并分离出4株细菌进行了糖化发酵试验,经测定:4株细菌有较强的糖化能力,对饭进行糖化发酵,测得还原糖达100g/L以上,传统香雪酒的发酵过程细菌也参与糖化作用;结果表明:传统香雪酒的发酵过程是曲(酒药、麦曲)的糖化和以多品种、高密度的细菌糖化发酵与酵母糖化发酵协同作用的混合糖化发酵并行的过程,中后期酵母数量少或无,作用小,是真正意义上的细菌为主的发酵。

Traditional xiangxue rice wine fermentation microbes in the process of change and the role of research;The total number of yeast,the yeast form,the total number of bacteria,the bacterial form,reducing sugar,total acid,volatile acids,alcohol,sensory quality,pH value,such as chemical and biological indicators on a regular basis to observe,study testing;And separates 4 bacteria to carry on the diastatic fermentation experiment,Measured by the：4 bacteria have a stronger ability to saccharification,Traditional xiangxue rice wine fermentation bacteria are also involved in the role of glycosylation;The results showed that：Traditional xiangxue rice wine fermentation process of saccharification and the song is a multi-species（Jiuyao,Michaelou）,And with more variety,high-density saccharification and fermentation of bacteria and yeast SSF synergy of the parallel hybrid SSF process（That is：Glycosylated while the bacteriological side with the SSF,SSF yeast while at the same time carried out by the trilateral co-fermentation）,And in the latter part of a small number of yeast or,The role of small,Is the true sense of the bacteria-based fermentation.