摘要
通过对高温大曲入室发酵机理的探索,寻找高温大曲发酵过程中的各种微生物消长规律、微生物与蛋白质分解力的关系。结果表明,高温大曲在发酵初期微生物的数量、种类都最多,中后期芽孢菌占优势;而由于需满足微生物的生长及形成多种香味物质或其前驱物质,因而中期发酵大曲蛋白质分解力是最高的,可达16～19μg/g·min(酪氨酸计)。
Through exploring the fermentation th eo ries of high-temperature Daqu,to find the rules of the microbic growth and dec line,furthmore,to find the relationship between the microbe and the protein-d ecomposing abilities of Daqu.As a result,there were more quantities and speci es of the microbe in the initial fermentation of Daqu,but more quantities of t he microbe with spores in the middle Daqu.Because of breeding the microbe and p roducing the flavour compounds,the protein-decomposing abilities of the in mi ddle Daqu fermentation were highest,16～19ìg /g穖in Tyr.
出处
《酿酒科技》
2003年第1期32-34,共3页
Liquor-Making Science & Technology
关键词
制曲
高温大曲
发酵机理
蛋白质分解力
微生物消长规律
香味物质
茅台大曲
hig h-temperatur Daqu
the fermentation theories
the rules of the microbic growth and decline
the protein-decomposing abilities
the flavour compounds
