摘要
在米酒的发酵过程中微生物菌群的组成会直接影响江米酒的风味和质量,试验对米酒醪中的微生物进行了分离、纯化,得到了4株优势菌,分别为1株霉菌、1株酵母菌和2株细菌,单菌发酵确定了霉菌是米酒发酵过程中主要优势菌,通过菌落形态、菌体形态观察初步确定该霉菌属于毛霉科毛霉属。
The flavor and quality of glutinous rice wine were directly affected by the microbial community during fermentation. After isolation and purification of the microorganism in the rice wine, one strain of mold, two strains of bacteria and one strain of yeast were obtained as the preponderant microorganism. The strain of mold was determined as the main preponderant microorganism through pure culture fermentation, this strain was preliminarily identified as Mucor by morphology.
出处
《中国酿造》
CAS
北大核心
2008年第3期12-14,共3页
China Brewing
基金
国家"十一五"科技支撑计划"新型乳制品研制及其产业化开发"专题资助(2006BAD04A06)
关键词
江米酒
微生物菌相
分离
鉴定
glutinous rice wine
microflom
isolation
identification
