酿酒科技
釀酒科技
양주과기
Liquor-Making Science & Technology
2015年
10期
51-54
,共4页
杨开梅%胡峰%胡建锋%李波
楊開梅%鬍峰%鬍建鋒%李波
양개매%호봉%호건봉%리파
浓香型习酒%酿造环境%细菌%多样性%白酒
濃香型習酒%釀造環境%細菌%多樣性%白酒
농향형습주%양조배경%세균%다양성%백주
Nongxiang Xijiu%production environment%bacteria%diversity%Baijiu(liquor)
将传统微生物培养技术与分子生物学技术等研究方法有效结合，对浓香型习酒酿造环境中的细菌进行了系统全面的研究，探讨了浓香型习酒生产体系细菌区系的形成和演变规律，从而为揭示浓香型习酒酿酒微生态学特征奠定基础。
將傳統微生物培養技術與分子生物學技術等研究方法有效結閤，對濃香型習酒釀造環境中的細菌進行瞭繫統全麵的研究，探討瞭濃香型習酒生產體繫細菌區繫的形成和縯變規律，從而為揭示濃香型習酒釀酒微生態學特徵奠定基礎。
장전통미생물배양기술여분자생물학기술등연구방법유효결합，대농향형습주양조배경중적세균진행료계통전면적연구，탐토료농향형습주생산체계세균구계적형성화연변규률，종이위게시농향형습주양주미생태학특정전정기출。
A comprehensive study of bacteria in the production environment of Nongxiang Xijiu was carried out based on molecular biotechnol-ogy and traditional microbe culture methods. Furthermore, the formation and the evolution rules of bacteria flora in the production of Xijiu were discussed, which laid the foundation for revealing the micro-ecology characteristics of Nongxiang Xijiu.
