摘要
概述了重要细菌群的特征 ,及其初始和二级代谢终产物对啤酒香味风味的影响 。
The effects of the important bacterial groups on the flavour of beer were described in this paper.The information on typical spoilage bacteria,their known fermentative patterns on glucose or maltose and the importance of such primary and secondary metabolites on the flavor of beer were summarized.The effective microbiological control,hygienical protection and rapid methods of detection were also reviewed.
出处
《酿酒科技》
1999年第6期67-70,共4页
Liquor-Making Science & Technology
关键词
啤酒
细菌污染
终产物
异味
口味
beer
bacteria
contaminants
end products
off-flavors
