摘要
乳酸菌是发酵产乳酸的一类革兰氏阳性菌,是大曲中的主要微生物菌系,对大曲中酯的形成是有利的,但在有些香型白酒(如清香、浓香型白酒)酿造中要控制或降低乳酸菌的作用。该文介绍了白酒生产中乳酸菌的分布,乳酸菌所产主要代谢产物的代谢途径及其对白酒的影响。
Lactic acid bacterium is a kind of gram-positive bacterium that generates lactic fermentation,which is the main microbial strains in daqu and in the form of daqu ester is favorable.But in some liquor flavor types（such as faint scent,luzhou-flavor liquor） production we need to control or reduce the role of lactic acid bacteria.This paper introduces the distribution of lactic acid bacteria in liquor production,metabolic pathway of main metabolites of lactic acid bacteria and its influence for liquor.
出处
《中国酿造》
CAS
2012年第5期1-4,共4页
China Brewing
关键词
乳酸菌
白酒
乳酸
乙酸
甲酸
双乙酰、细菌素
lactic acid bacteria
liquor
lactic acid
acetic acid
formic acid
diacetyl
bacteriocin
