食品与发酵工业2011，Vol.37Issue(9)：41-44,4.
浓香型白酒控温发酵下糟醅典型微生物的变化趋势
Trends of Microbes in Temperature-control Fermentationm Material of Strong-flavor Chinese Liquor
摘要
Abstract
In order to detect the trends of microbes in fermentation material when the temperature was controlled by heat-exchanger, the number of aerobic bacteria, anaerobic bacteria, yeasts and molds were counted by culturing on Petri-dish. The results showed that yeasts could gain advantages by restraining the temperature rising at the beginning of fermentation ; the metabolic of anaerobic bacteria could benefit from stable and higher temperature at the end of fermentation; the principle of ＂ Slow rise at beginning, stable in mid and slow down at end＂ is good for esters forming.关键词
浓香型白酒/微生物数量/发酵温度控制Key words
strong-flavor Chinese liquor/number of microbes/temperature-control分类
轻工纺织引用本文复制引用
张超,税梁扬,冯学愚,蒲岚,李璐,邱树毅,王涛,游玲,谢善慈,许德富,倪斌..浓香型白酒控温发酵下糟醅典型微生物的变化趋势[J].食品与发酵工业,2011,37(9):41-44,4.基金项目
四川省教育厅重点项目 （）
四川省科技厅支撑计划项目 （）
四川省属高校白酒关键技术创新团队建设计划资助. （）
