酱香型大曲中细菌的分离与分析

Isolation and Identification of Bacteria in Maotai Flavor Koji

酱香型白酒工艺中,高温大曲起着重要作用,而大曲中细菌又是主力军,为此中国酱香型白酒发酵酒曲中微生物的主要种类及其特性意义重大.结果表明,在酱香型大曲中,Lactobacillus属细菌充当着重要角色。

High temperature koji where bacteria functioned mainly plays an import role in the Maotai flavor liquor making. Therefore, the investigation of the major species and their characters of microbes in koji of Maotai flavor type are crucial. The results showed that Lactobacillus played major role in the koji of Maotai flavor type.