CAJ | 학술논문

分析研究了绵柔型白酒酿造用复合功能曲的多种微生物体系，确立了具有不同数量优势的三大类22株功能菌构成的绵柔型白酒酿造用复合功能曲的微生物体系，这些微生物菌株是分泌多种功能酶及产生重要风味物质的基础；研究了多种功能微生物形成的多种酶系，多酶体系是发酵及微生物代谢的基础；同时对成品复合功能曲及制曲过程中形成的微量风味物质进行了相关研究。
분석연구료면유형백주양조용복합공능곡적다충미생물체계，학립료구유불동수량우세적삼대류22주공능균구성적면유형백주양조용복합공능곡적미생물체계，저사미생물균주시분비다충공능매급산생중요풍미물질적기출；연구료다충공능미생물형성적다충매계，다매체계시발효급미생물대사적기출；동시대성품복합공능곡급제곡과정중형성적미량풍미물질진행료상관연구。
In this paper, multiple microbial systems of composite functional starter for soft-type Baijiu(liquor) production were analyzed. It was found that the microbial system of the starter suitable for soft-type Baijiu(liquor) production was composed of three microbial varieties with dominant quantity (22 functional strains which were the base for the formation of important flavoring substances and the secretion of multiple functional enzymes). The multiple enzyme systems ( which were the base for the fermentation and microbial metabolism) produced by those microbial strains were studied. Meanwhile, the trace flavoring compounds developed in starter-making process were also investigated.