摘要
通过对衡水老白干制酒工房缸花上生长的微生物进行取样、分离、纯化,对主要菌种的菌落特征、菌体形态和生理生化特性进行观察和分析,确定主要菌种是Y1、Y2,Y1、Y2,在发酵前期发酵液微有刺激气味,Y1、Y2均有产酸和产酒精能力,并产少量的酯类、醇类和醛类。
Through the sampling, isolation and purification of the microbes growth on the ground around the jars of the Hengshui Laobaigan Liquor workshops,and the detection of the characteristics of the main colonies, the obervation of their appearance by microscope, and the biochemical analysis, defined the main strains are Y1 , Y2, Y1, Y2 in the pre-fermentation produce stimulant micro-smell, Y1, Y2 both have the capacity of producing acid and alcohol and producing a little of esters,alcohols and aldehydes.
出处
《酿酒》
CAS
2009年第1期47-49,共3页
Liquor Making
关键词
衡水老白干
微生物
分离
纯化
Hengshui Laobaigan Liquor
microbes
isolation
purification
