维生素B_2对窖泥己酸菌产酸产酯能力的研究

Studies on the Effects of VB_2 on Production Capacity about Acid Ester in Caproic Acid Bacteria

本试验在原有己酸菌产酸产酯试验基础上,添加VB2,通过液固两方面发酵,使得己酸,己酸乙酯的含量大幅提高,进而提高浓香型白酒酒质。

This test based on the original test,by adding vitamin B2 and throug the fermentation of both liquid and solid,making the caproic acid and ethyl capriate content greatly increased,and so the quality of wine liquor was improved.