CAJ | 학술논문

对宣酒芝麻香型白酒生产过程中的空气环境、窖池内环境以及酒醅发酵进行全程跟踪取样,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变化规律一致,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关系密切。
대선주지마향형백주생산과정중적공기배경、교지내배경이급주배발효진행전정근종취양,채용평판계수법검측미생물수량。결과표명,공기배경여퇴적、발효주배중균류총수변화규률일치,균위：세균〉효모균〉매균。교지내배경중세균총수명현고우효모균여매균총화,병차중상층다우하층。선주지마향백주적양조여독특적자연배경화특유적공예조작관계밀절。
Tracking sampling was operated in aerial environment,in-pit environment and in the fermenting process of fermented grains of sesame-flavor Xuan liquor.Plate count method was applied to measure microbial quantity.The results showed that the quantity change rules of microbes in aerial environment,in fermented grains and in stacking grains were the same（bacterium〉microzyme〉mildew）.Bacteria quantity in pits was evidently higher than the sum of microzyme and mildew and most of bacteria distributed in medium layer and upper layer in pits.The production of sesame-flavor Xuan liquor was indispensible to its unique natural environment and its special liquor-making technology.