CAJ | 학술논문

对宣酒芝麻香型白酒生产过程中,空气环境、窖池内环境以及酒醅发酵全程跟踪取样,采用平板计数法检测微生物数量。结果表明,空气环境与堆积、发酵酒醅中菌类总数表现一致,均为细菌〉酵母菌〉霉菌。窖池内环境中细菌总数明显高于酵母菌与霉菌总和,并且中上层多于下层。宣酒芝麻香白酒的酿造与独特的自然环境和特有的工艺操作密不可分。
대선주지마향형백주생산과정중,공기배경、교지내배경이급주배발효전정근종취양,채용평판계수법검측미생물수량。결과표명,공기배경여퇴적、발효주배중균류총수표현일치,균위세균〉효모균〉매균。교지내배경중세균총수명현고우효모균여매균총화,병차중상층다우하층。선주지마향백주적양조여독특적자연배경화특유적공예조작밀불가분。
During the production of Sesame-flavor Xuan liquor, the method of platecount were put into pratice in ordor to know the bacterial characteristics of the change and distribute in fermented grains during the fermentation and air environment and pits internal environment. The results show that the same phenomenon at the total quantites of microbe, Baeterium[[]Yeast[[]Mycete in air environment and piling and fermented grains. The total bacterial quantitues in the pit environment were obviously more than yeast and Mycete quantitues, and the lower strata had the least quantitues. The brewing of Sesame-flavor Xuan liquor are inseparable with the unique natural environment and the special process operation.