食品科学2012，Vol.33Issue(1)：170-173,4.
浓香型白酒主要发酵产物生成与微生物类群的动态变化
Dynamic Variation of Main Products and Microflora during the Fermentation of Luzhou-flavor Liquor
摘要
Abstract
Main fermentation products in fermented grains were determined by GC and conventional analysis methods at different depth and time points in order to explore the fermentation process of Luzhou-flavor liquor.The results showed that ethanol,total acids,total esters and aroma components in fermented grains changed regularly in the whole process of fermentation.The main fermentation products in the lower fermented grains were higher than the counterparts in the upper fermented grains.The relative variation ranges in the numbers of different species of microbes decreased in the following order： yeast bacteria fungi.The numbers of mold,yeast and bacteria in the upper fermented grains were slightly higher than those in the lower fermented grains.This study preliminarily reveals the fermentation mechanism of Luzhou-flavor liquor.关键词
浓香型白酒/固态发酵/糟醅/代谢产物/微生物区系/动态分析Key words
Luzhou-flavor liquor/solid-state fermentation/fermented grains/metabolites/microflora/dynamic analyses分类
轻工纺织引用本文复制引用
余有贵,罗俊,熊翔,杨志龙,肖庚成..浓香型白酒主要发酵产物生成与微生物类群的动态变化[J].食品科学,2012,33(1):170-173,4.基金项目
邵阳市科技计划项目（C1142 （）
C1021） （）
湖南省科技计划项目 （）
