摘要
从特型窖泥中分离得到高产丙酸的菌株,将其应用于特型酒生产。结果表明:当丙酸菌添加量增加6.7×105个/g糟醅时,与未补加筛选丙酸菌的对照组作比较,特型酒中乳酸含量降低了3.67mg/100mL,乳酸乙酯含量降低了80.6mg/100mL,丙酸乙酯含量提高了0.5mg/100mL,且基酒风格突出、口感较好。
Propionibacterium with high fermentation capacity were separated from pit mud, and applied in Te-type liquor production.When the content of propionibacterium raised 6.7 × 105/g in fermented grains, compared with control sample,the results showed that lactic acid and ethyl lactate content was reduced by 3.67mg/100mL and 80.6mg/100mL, and ethyl propionic acid content was increasing by 0.5mg/iOOmL,with the Te-type liquor style features and taste better.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第6期240-243,共4页
Science and Technology of Food Industry
基金
江西省科技支撑计划项目(2009BGA02800)分支项目
关键词
丙酸菌
分离
鉴定
特型酒
风格风味物质
propionibacterium
isolation
identification
Te-type liquor
style and flavor substances
