微生物对小酒曲质量影响的研究

Research on Effect of Microorganism on Quality of Xiaoqu

通过对小酒曲中糖化力、发酵力、糖化发酵力与微生物之间的数量关系,摸索出影响酒曲质量的主要因素,由试验结果可得质量越好的菌种,总的菌落总数越大;酒曲中酒精酵母减少时,会明显降低发酵力,但当酒曲中的放线菌及霉菌数量达到一定值时,能弥补发酵力的不足;在霉菌和酵母数量比例一定的情况下,放线菌的数量对酒曲糖化发酵力的影响较大。

Through the investigation on quantitative relationship among the saccharification power,fermentation power,saccharification-fermentation power and microorganism in the Xiaoqu,the main factors affecting the quality of Xiaoqu were found out.The experimental results showed that the better the quality of the strains,the greater the total number of colonies.When the number of Saccharomyces cerevisiae in the koji decreased,the fermentation power reduced significantly;however,when the number of actinomycetes and molds in the koji reached a certain amount,it could made up for the insufficiency of fermentation power.Under the same ratio of molds to yeasts,the amount of actinomycetes has a greater influence on the saccharification-fermentation power of koji.