摘要
为了比较准确地把握浙江玫瑰醋发花阶段醋醅微生物的消长规律,以杭州酿造食品有限公司正常的天然酿造缸为试验缸,跟踪发花过程取样,对大缸醋醅中不同空间位置的微生物消长情况进行动态分析,初步弄清了浙江玫瑰醋发花阶段不同层面上微生物数量的分布和变化规律。
In order to study the microbial change rules in the brewing mass of Zhejiang Rosy Vinegar during ＂Fahua＂ phase, a brewing vat of Hangzhou food brewing corporation was used as trial vat. The samples were taken and the microbes in the different positions of vat were analyzed during ＂Fahua＂ phase. Finally, the amount and chang rules of microbes in the different positions of vat were cleared about.
出处
《中国调味品》
CAS
北大核心
2008年第3期41-44,共4页
China Condiment
关键词
浙江玫瑰醋
发花阶段
醋醅
微生物消长规律
Zhejiang Rosy Vinegar
＂Fahua＂ phase
brewing mass
microbial change rules
