黄山头包包曲发酵过程中部分理化指标与微生物群落演替规律的研究

Research on Physiochemical Indexes and Microbial Community Succession in the Fermentation of Huangshantou Baobao Koji

以黄山头酒厂伏曲制作过程中,多个阶段发酵的包包曲(含曲心和曲皮)为研究对象,初步揭示包包曲部分微生物区系和理化指标动态变化规律和相关性,为进一步优化生产工艺,提高包包曲质量,提升酒体品质有一定的指导意义。

The Baobao koji(including the center and surface of koji)during several stages of fermentation in the process of Fuqu making in Huangshantou Distillery was taken as the research object.The dynamic changes and correlations of the partial microbial community and physiochemical indexes of Baobao koji were revealed preliminary.The results have certain guidance in further optimizing the production process,improving the quality of Baobao koji and improving the quality of the liquor.