摘要
采用PCR-DGGE技术结合传统分析方法,对柔雅香型白酒生产过程中的偏高温大曲各阶段进行了物质和微生物区系分析,结果表明:发酵过程物质变化规律与微生物的繁殖密切相关;细菌从拌料制醅检测出16个种增加到最高23个种(一次翻曲),最终收曲阶段22个种,其中有9个种贯穿整个制曲阶段,整个过程检测出8个属25个种,其中Bacillus、B.licheniformis分别为制曲过程中的优势属和种。
Using PCR-DGGE technology and traditional analysis methods,we Analysed the substance and microbial flora of the High-temperature Daqu in the production process of Rouya flavor Baijiu,The results showed that the law of substance change in the fermentation process is closely related to the reproduction of microorganisms,The number of bacteria detected increased from 16 species in the begining to 23 species in the first stirring,finalling to 22 species in,There are 9 species throughout in the Fermentation,We found 25 species in 8 genera throughout the whole process,Bacillus and B.licheniformis are the dominant genus and species in the fermentation process of Daqu.
作者
江东材
朱和琴
罗陟
彭礼群
JIANG Dongcai;ZHU Henqing;LUO Zhi;PENG Liqun(Technical Center of Yibin Xufu Liquor Co.,Ltd.,Yibin 644000,Sichuan,China)
出处
《酿酒》
CAS
2022年第4期53-56,共4页
Liquor Making
关键词
大曲
物质
微生物
演变规律
Daqu
Substance
Microbe
Law of change
