摘要
通过对信阳民间传统米酒微生物的分离、纯化、培养特性、菌体形态及生理生化检测,查明信阳民间传统米酒发酵的优势菌是酵母菌和根霉菌,其次尚有少量细菌.
Microorganisms in the folk traditional rice wine of Xinyang were separated and purified. Their cultural characteristics and morphology were determined, and the physiological and biochemical detections about these microorganisms were made. The results showed that the dominant microorganisms during the process of the rice wine fermentation are yeast, rhizopus, and also a few bacteria.
