凤兼复合型太白酒发酵过程中微生物区系研究（Ⅱ）：糟醅微生物区系
봉겸복합형태백주발효과정중미생물구계연구（Ⅱ）：조배미생물구계
Study on Microbial Communties during the Fermentation Process of Feng ＆ Composite-flavor Taibai Liquor（II）：Microbial Communities in Fermented grains
  • 万方数据
    酿酒科技 양주과기
    LIQUOR-MAKING SCIENCE & TECHNOLOGY
    2012年 6期 44-46 ,共3页

    杨涛%胡建祥%吴林蔚%蔡官林%庄名扬%徐炜

    양도%호건상%오림위%채관림%장명양%서위

    凤兼复合型太白酒%糟醅%微生物区系 鳳兼複閤型太白酒%糟醅%微生物區繫
    봉겸복합형태백주%조배%미생물구계
    Feng & composite-flavor Taibai liquor%fermented grains%microbial communities
    对凤兼复合型太白酒发酵过程中糟醅微生物区系的多样性、构成及演替规律进行研究,并通过形态、生理学特性的分析比较和16S rRNA基因序列分析,对发酵过程中主要微生物类群进行了分类鉴定。
    대봉겸복합형태백주발효과정중조배미생물구계적다양성、구성급연체규률진행연구,병통과형태、생이학특성적분석비교화16S rRNA기인서렬분석,대발효과정중주요미생물류군진행료분류감정。
    The diversity,the composition and the succession rules of microbial communities in fermented grains of Feng ＆ composite-flavor Taibai liquor during the fermentation process were studied.Besides,the main microbial communities were classified and identified through morphological,biochemical and physiological identification and 16SrRNA sequencing analysis.
    원문보기 원문다운로드 사이트로이동
저자의 최근 논문