食品科学 ›› 2003, Vol. 24 ›› Issue (9): 94-96.

• 工艺技术 • 上一篇    下一篇

孝感民间传统米酒菌株的分离、鉴定与筛选、培养

 况启生, 李安明, 戴余军, 盖益泉, 苏越, 张福云   

  1. 湖北省孝感学院生物系微生物研究室
  • 出版日期:2003-09-15 发布日期:2011-12-13

Study on Isolation,Identification,Screening and Cultivation for Quality Rice Wine Rhizopus Strains

 KUANG  Qi-Sheng, LI  An-Ming, DAI  Yu-Jun, GAI  Yi-Quan, SU  Yue, ZHANG  Fu-Yun   

  • Online:2003-09-15 Published:2011-12-13

摘要: 孝感民间传统米酒菌种中除大量根霉外,其他微生物种类繁多,酶系丰富,生产的米酒清香醇厚,甜度适中。但美中不足的是菌种质量不易稳定。为此,我们将优质传统米酒菌种进行分离、鉴定,初步分离出36个种、属的微生物菌株,从中筛选出6个属中的13种优良菌株进行纯种培养。在此基础上,采用多菌种混合制曲,生产出酶系丰富、质量稳定的优质菌种。

关键词: 菌种, 分离, 鉴定, 筛选, 纯种培养, 混合制曲

Abstract: Rice wine, a traditional local product in Xiaogan of China, contained a great amount of rhizopus strains, rich inmiroorganism enzymes.Is had a flavor of genuine mellowness and slight sweetness.In production,the quality of its strains wasso unstable that the initial isolation and identification of the strains were needed.13 quality strains were screened out of 36 speciesfor the culture of quality yeast so that stable high-quality products could be obtained all the time.

Key words: strain, isolation, identification, screening, cultivation, pure culture, mixture yeast