酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2011年
11期
30-31
,共2页
特香型白酒%大曲%微生物总数%变化规律
特香型白酒%大麯%微生物總數%變化規律
특향형백주%대곡%미생물총수%변화규률
site-flavor liquor%Daqu%total microbe amount%change rules
研究了特香型白酒大曲培养过程中微生态的变化规律。结果表明，培养前期细菌数量逐渐增大，两周左右达到最大值；酵母数量逐渐减小，后期略有增大；霉菌数量呈先增加后逐渐降低的趋势。
研究瞭特香型白酒大麯培養過程中微生態的變化規律。結果錶明，培養前期細菌數量逐漸增大，兩週左右達到最大值；酵母數量逐漸減小，後期略有增大；黴菌數量呈先增加後逐漸降低的趨勢。
연구료특향형백주대곡배양과정중미생태적변화규률。결과표명，배양전기세균수량축점증대，량주좌우체도최대치；효모수량축점감소，후기략유증대；매균수량정선증가후축점강저적추세。
The change in total microbe amount in the culture process of Site-flavor Daqu was investigated. The results indicated that bacteria amount increased gradually in prior culture period and reached the maximum value at about two weeks culture, yeast amount decreased in prior culture period and increased in late culture period, and mold amount increased firstly and then decreased gradually in late culture period.
