摘要
基于传统微生物培养方法对汾酒大曲微生物在制曲过程的消长做了初步的统计分析,并利用现代分子生态学的实验方法进行了跟踪尝试。试验表明,酵母菌的数量整体呈先上升后下降趋势;霉菌的数量整体呈先上升后下降趋势;细菌在大曲发酵过程中的数量变化呈先上升后下降,再略有上升,然后逐渐下降的趋势。
The change of microbes in the fermentation process of Fenjiu Daqu was analyzed based on traditional microbe culture methods and such change was simultaneously traced by modern molecular ecology experiments.The results showed that mirozyme quantity and mildew quantity increased firstly and then dropped,and bacteria quantity increased firslty,then dropped,then increased slightly,and then dropped gradually.（Tran.by YUE Yang）
出处
《酿酒科技》
2011年第6期65-68,共4页
Liquor-Making Science & Technology
基金
中国白酒"169"项目子课题
关键词
微生物
汾酒
大曲
取样点
消长
microbes； Fenjiu； Daqu； sampling point； growth and decline；
