摘要
通过稀释混合平板法及稀释涂布平板法,对豉香型酒曲和发酵醪液的微生物组成、数量及主要理化指标进行初步分析。结果表明,从一级种到白酒醪液,其微生物种类及数量变化较大;由于培养条件不同,酒曲理化指标及酶活力也相差较远。
The microbial composition,microbial amount,and main physiochemical indexes of soybean-flavor liquor starter and the fermenting mash were analyzed by diluted mixed plate method and the diluted spread plate method.The results showed that there was great change in microbial species and microbial amount from liquor starter to fermenting mash and their physiochemical indexes and enzyme activity were quite different due to different culture conditions.
出处
《酿酒科技》
北大核心
2013年第6期61-64,共4页
Liquor-Making Science & Technology
关键词
酒曲
醪液
微生物
理化指标
酶活
starter
mash
microorganisms
physiochemical indexes
enzyme activity
