摘要
以五粮液包包曲为研究对象,通过跟踪曲坯发酵过程进行取样分析,对曲坯中微生物区系及其理化因子进行研究,初步揭示了五粮液包包曲中微生物区系的变化与其理化因子在演变过程中的关系,为提高包包曲质量提供理论依据。
The change in microflora and the evolution of physical and chemical factors in starter blank was investigated through sampling analysis during the fermentation of Wuliangye wrapped starter. The relationship between the change in microflora and the evolution of physical and chemical factors in Wuliangye wrapped starter were revealed preliminarily, which provided evidences for improving the quality of wrapped starter.
出处
《酿酒科技》
2009年第12期38-40,共3页
Liquor-Making Science & Technology
关键词
五粮液包包曲
微生物区系
理化因子
Wuliangye wrapped starter
microflora
physical and chemical factors
作者简介
赵东（1964-），男，山西洪洞县人，教授级高级工程师，参加多项科研项目，获四川省科技进步二等奖，宜宾地区科技进步一等奖，发表论文数篇。
