摘要
通过平板稀释法分离试验 ,得知分离豉香型白酒酒饼微生物时 ,在麦芽汁琼脂培养基中加入质量浓度为 5 0 0mg/L的去氧胆酸钠 ,在高氏合成 1号琼脂培养基中加入质量浓度为 10 0mg/L的重铬酸钾后 ,利于酒饼微生物的生长和分离。豉香型白酒大小酒饼的分菌结果表明 ,大酒饼中细菌含量较小酒饼中明显升高。小酒饼提供的根霉和酵母等微生物来源在大酒饼中得到扩大培养 ,而大小酒饼中放线菌含量变化则不大。
Results of isolation of microbes by plate dilution show that microbes from xiaoqu of chi flavour type of Chinese spirits are inoculated and isolated well with the method of plate dilution on the malt agar added with 500mg sodium deoxycholate/L medium, the Gause's starch agar added with 100mg K 2Cr 2O 7/L medium. Results of isolation of microbes from xiaoqu of Chi flavour type Chinese spirits are: the counting of bacteria from big brick xiaoqu is noticeably more that one from small cubic xiaoqu, Rhizopus and yeast from small cubic xiaoqu are cultured and expanded in big brick xiaoqu and counting of actinomycete from big brick xiaoqu is close to one from small cubic xiaoqu.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2002年第10期10-12,共3页
Food and Fermentation Industries
关键词
酒饼
豉香型白酒
根霉
酵母
放线菌
细菌
分离
菌数
xiaoqu, chi flavour type of Chinese spirits, Rhizopus, yeast, bacteria, actinomycete, isolation, counting
