摘要
以泸州老窖架式大曲发酵房为对象，利用多元方差分析法探讨了发酵房上中下层空气微生物及曲药质量的差异。结果表明，曲块入房前的空发酵房下层空气的霉菌数量低于中上层，上层的放线菌数量显著低于中下层；各层均以酵母菌和霉菌占优势，放线菌数量较少。曲药发酵前期发酵房下层空气的细菌和酵母数量显著高于中层，中层又显著高于上层，霉菌数量差异不明显；空气微生物以酵母菌略占优势。曲药发酵后期各层空气微生物数量差异均不显著。发酵房上中下层曲药微生物及理化分析结果，只有酵母菌、细菌和酸度为显著性状，上层的酵母菌和细菌数量显著低于中层和下层，而酸度则显著高于中下层。曲药培菌期间，环境微生物对曲药质量的影响可能主要受酵母菌和细菌的影响。
The difference of air microbe and Daqu quality between the upper,middle and lower layer of Fermentation room was studied with Multiple Variance Analysis.Before the Daqu was set in fermentation room,the number of mold in the air of the lower layer of the fermentation room was less than that in the middle and upper layer.The number of actinomycetes in the air of upper layer was less markedly than that in the middle and lower layer.The number of mold and yeast in each layer were more than other microbes, the actinomycetes in each layer was the least.During the earlier period of fermentation of Daqu,the number of bacteria and yeast in the air of lower of the room was more than that in the middle layer markedly,the middle layer was also more than upper layer markedly,but the difference of mold number between layers was not notable.Yeast had an advantage in the air of fermentation room during the period.During the later period of fermentation of Daqu,the difference of microbe in the air between layers was not notable.The microbe, physical and chemical index of Daqu was also determined.The results showed that only yeast and acidity were notable properties.The yeast and bacteria number of Daqu in upper layer was less markedly than that in middle and lower layer,but the acidity of Daqu in upper layer was higher markedly than that in middle and lower layer.Effect of environmental microbe on Daqu may be influenced mainly by yeast and bacteria.
出处
《酿酒科技》
1999年第3期23-25,共3页
Liquor-Making Science & Technology
基金
四川省科委资助项目
关键词
大曲发酵房
曲药质量
泸州老窖
制曲
microbe
fermentation room of daqu
quality of Daqu
multiple variance analysis
