| 白酒酿造中大曲的微生物区系分析 |
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| 引用本文： | 刘士旺,陈宏伟. 白酒酿造中大曲的微生物区系分析[J]. 徐州师范大学学报(自然科学版), 1993, 0(2) |
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| 作者姓名： | 刘士旺 陈宏伟 |
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| 作者单位： | 徐州师范学院生物系(刘士旺)，黑龙江克山师专(陈宏伟) |
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| 摘 要： | 对山东省某酒厂大曲中的微生物组成进行分析,结果表明,大曲中的主要微生物分属于细菌的六个属:葡萄球菌属（Staphylococcus）,链球菌属（Streptococcus）,微球菌属（Micrococcus）,芽孢杆菌属（Bacillus）,短杆菌属（Brevibacterium）,乳杆菌属（Lactobacillus）;酵母菌的四个属:酵母属（Saccharomyces）,假丝酵母菌属（Candida）,汉逊酵母菌属（Hansenula）,球拟酵母菌属（Torulopsis）;霉菌的五个属:红曲霉属（Monascus）,毛霉属（Mucor）,根霉属（Rhizopus）,曲霉属（Aspergillus）,犁头霉属（Absidia）,其中霉菌的数量最多,细菌次之。
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| 关 键 词： | 大曲 微生物区系 细菌 霉菌 酵母菌 |
ANALYSIS OF THE MICROFLORA IN GENERAL LEAVEN OF BREWING LIQUEUR |
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| Liu Shiwang and Chen Hongwei. ANALYSIS OF THE MICROFLORA IN GENERAL LEAVEN OF BREWING LIQUEUR[J]. Journal of Xuzhou Normal University(Natural Science Edition), 1993, 0(2) |
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| Authors: | Liu Shiwang and Chen Hongwei |
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| Affiliation: | Liu Shiwang and Chen Hongwei |
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| Abstract: | The report analyses microorganisms in the general leaven from some winery in Sandong Province. The test results show that there are mainly three types of microorganisms in the general leaven. They are bacteria, yeasts and molds. The bacteria are staphylococcus.Micrococcus, Streptoccus, Bacillus, Brevibacterium, Lactibacillus. The yeasts are Saccharomyces, Candida, Hansenula.Torulopsis. The molds are Monislus,Mucor,Rhizopus, Aspergillus,Absidia. The number of the molds is the most among them. The bacteria is second. |
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| Keywords: | General leaven Microf lora Bacterium Yeast Mold |
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