浓香型习酒架式大曲微生态研究

摘要

A comparative study of microecology of shelf Daqu for Xijiu Liquor,based on the combination of molecular biotechs and traditional microbe culture methods,was carried out systematically in three aspects including microbial quantitative analysis in the fermentation process,the identification of dominant microbes in Daqu,and microbial diversity in starter.Furthermore,the formation and evolution rules of microflora in Daqu production were investigated,which laid solid foundation for revealing micro-ecological characteristics of Luzhou-flavor Xijiu in Guizhou.%将分子生物学技术与传统微生物培养技术等研究方法有效结合,从制曲发酵过程中微生物量化分析、大曲优势微生物菌群的鉴定,以及酒曲微生物菌群多样性3个方面对浓香型习酒架式大曲微生态进行了系统全面的比较学研究,探讨了大曲生产体系微生物区系的形成和演变规律,为揭示黔派浓香型习酒酿酒微生态学特征奠定了基础。