摘要
为了弄清浓香型白酒酒糟微生物以及发酵能力,通过平板分离得到酵母8株、细菌3株和霉菌4株。将各菌株通过糖发酵试验测定,发现均有产酒精能力。分别将其制曲后测定糖化酶活力、蛋白酶活力、液化酶活力。然后筛选出10株酶活力高的菌株,接种到按比例配好的5种粮食上混合发酵,以15株混合发酵为对照,混合发酵后测定产酒率。结果表明:筛选出的10株微生物混合发酵的产酒率为10%,较之15株混合发酵的产酒率15%低。就本实验在浓香型白酒发酵过程中,菌株在15株以上为宜。
In order to clarify distiller's grains microbes of Luzhou-flavor liquor and fermented ability,15 microorganisms are isolated by streak plate method. It contains 8 yeast, 3 bacteria and 4 moulds.Results of the sugar fermentation test shows that they have the ability of producing liquor. After physiological and biochemical test, 10 strains of good characteristics are screened and fermented together in the five mixed grains, while 15 strains fermented by contrast. The results show that the output of liquor of the former at 10% are lower than that of latter at 15%.Therefore more than 15 strains are suitable for the fermentation of Luzhou-flavor liquor in this experiment.
出处
《重庆师范大学学报（自然科学版）》
CAS
2005年第1期50-52,共3页
Journal of Chongqing Normal University:Natural Science
关键词
酒糟
菌株
试验
混合发酵
酶活力
筛选
接种
分离
发酵过程
微生物
liquor
distiller's grains
saccharification enzyme vigor
protease vigor
mixture fermentation
