酿酒
釀酒
양주
LIQUOR MAKING
2011年
4期
24-28
,共5页
汾酒%微生物%有机酸%乳酸%乳酸菌
汾酒%微生物%有機痠%乳痠%乳痠菌
분주%미생물%유궤산%유산%유산균
fen liquor%microorganisms%organic acids%lactic acid%lactic acid-producing bacteria
就汾酒发酵酒醅中的主要有机酸成分的分析方法及含量进行了初步的研究,确定了主要有机酸的构成;采用传统的微生物分离培养技术结合现代分子生态学的实验方法对有机酸产生的主要功能菌进行了分离鉴定,结果表明：汾酒作为我国的传统发酵白酒在发酵过程其有机酸以乳酸为主,而功能性乳酸菌确定有8种为主。
就汾酒髮酵酒醅中的主要有機痠成分的分析方法及含量進行瞭初步的研究,確定瞭主要有機痠的構成;採用傳統的微生物分離培養技術結閤現代分子生態學的實驗方法對有機痠產生的主要功能菌進行瞭分離鑒定,結果錶明：汾酒作為我國的傳統髮酵白酒在髮酵過程其有機痠以乳痠為主,而功能性乳痠菌確定有8種為主。
취분주발효주배중적주요유궤산성분적분석방법급함량진행료초보적연구,학정료주요유궤산적구성;채용전통적미생물분리배양기술결합현대분자생태학적실험방법대유궤산산생적주요공능균진행료분리감정,결과표명：분주작위아국적전통발효백주재발효과정기유궤산이유산위주,이공능성유산균학정유8충위주。
A preliminary study on the analytical method for the major organic acid composition detection in fermented grains of Fenjiu was carried out.Using the established method the content and the major composition of organic acid were determined.The major acid-producing bacteria were identified through both traditional microbial isolation technique and modern molecular ecological experimental method.The results showed that the major organic acid in fermentation process of Fenjiu,the traditional Chinese liquor,is lactic acid,and 8 bacteria species are mainly responsible for its production.
