摘要
该研究通过对不同踩曲季节浓香型大曲曲药发酵过程中微生物及生物酶的跟踪分析,发现在一年的踩曲季节中,春季最适宜制曲。在大曲培养过程中,微生物数量在大曲升温期出现高峰,高温期步入低谷,降温期又稍有回升;在整个培养过程中霉菌占绝对优势,细菌次之,酵母菌相对较少。同时,曲药生物酶在升温期大量富集,到高温后期各种生物酶活明显下降,降温期又略有回升。该研究成果为制曲工艺优化提供了科学的理论依据。
Through the analysis of microbes and enzymes in the fermentation of Luzhou flavor liquor koji during koji making in different season, it was found that spring was the best season for koji making. During the koji culture, the number of microbes reached its peak with the increase of temperature. After that the number of microbes dropped at high temperature stage. When the temperature decreased, the number of microbes increased slightly. During the whole culture period, the dominant microbes were fungi, followed by bacteria. The amount of yeasts was relatively small. Meanwhile, the enzymes were enriched with the increase of temperature. The enzymes activities significantly decreased at the later high temperature period. As the temperature decreased the enzymes activities rebounded slightly. The results provided scientific and theoretical bases for the optimization of koji making technology.
出处
《酿酒》
CAS
2013年第2期20-25,共6页
Liquor Making
关键词
浓香型大曲
不同季节制曲、微生物
生物酶
Luzhou flavor koji
koji making in deferent season
microorganism
enzyme
