摘要
研究了白云边酒堆积发酵产物的微生物和相应的生理活性的动态过程。结果表明,在堆积发酵过程中,微生物的优势种类和白云边中温大曲及高温大曲一样,只有两种,酵母菌的优势种类只有一种;酵母菌先于细菌繁殖。生理活性的测定结果表明,堆积过程中生理活性越来越强,但入窖时生理活性已经下降到和堆积20多个小时差不多,但这时微生物的数量没有减少,说明发酵力不强的微生物逐步取代了发酵力强的微生物。堆积发酵过程中微生物的更替变化,造就了白云边酒的独特性。
Dynamic variation of microorganisms and their biological activity were studied during stack fermentation of baiyunbian daqu alcohol.The results showed that The species of dominant bacteria and yeast were few in stack fermentation just as in Daqu.There were only 2 bacteria and 1 yeast species during the process of the fermentation.The yeast reproduced earlier than bacteria.The results of biological activity showed that the biological activity of the fermentation was getting stronger and stronger during fermentation,the biological activity of fermentation was dropped to the level of 20 hours of fermentation when pit entry,but the quantity of microorganism is still increasing.this showed that the microorgamisms was always changing during the fermentation.The changing microorgamisms of stack fermentation is one of characteristics in technology of baiyunbian production.
出处
《酿酒》
CAS
2011年第6期3-5,共3页
Liquor Making
关键词
白云边
堆积发酵
微生物
动态变化
生物活性
Baiyunbian
Stack fermentation
Microorganism
Dynamic variation
Biological activity
