摘要
对苏州酒曲与徽州酒曲主要微生物——酵母菌和霉菌的菌落及个体形态﹑生长状况、淀粉酶活力及酒化力等方面进行了比较研究。结果表明,两者除酵母菌形态方面差异不明显外,徽州酒曲酵母菌的出芽率、根霉的产孢能力、淀粉酶活力、酒化力均高于苏州酒曲。
The main microorganisms＇ characteristics of Suzhou liquor Qu and Huizhou liquor Qu were compared in this paper, such as the colony morphology, cell shape and growth of yeast and mycete, amylase activities and liquor-producing power. The results indicated that there were no obvious differences in two liquor Qu, except for yeast shape. The performances of Huizhou liquor Qu were better than those of Suzhou liquor Qu including budding rate of yeast, growth rate, amylase productivity and activity of rhizopus hypha and liquor-production power.
出处
《中国酿造》
CAS
北大核心
2010年第3期141-142,共2页
China Brewing
关键词
苏州酒曲
徽州酒曲
酿酒
Suzhou liquor Qu, Huizhou liquor Qu, liquor-making
