大曲培养过程中微生物数量的变化

目的]了解大曲中微生物的数量以及在发酵过程中的变化规律。方法]通过跟踪单粮型大曲制作流程,测定大曲各指标研究了制曲过程中微生物的相互消长关系。结果]发酵开始约5 d后,细菌的数量为最多,是大曲发酵阶段中的高峰值5,～20 d后,细菌的数量急速下降,在20 d左右出现低谷,20～31 d内细菌数量又有所上升,但是未达到前期出现的高峰值。原料中的酵母数量比细菌数量相对较少,但发酵开始后,酵母菌数量有所增加9,d左右出现高峰,9～25 d内酵母菌数量迅速降低,在培养后的25 d左右出现低谷,25～31 d内,酵母菌的数量有所增加。霉菌数在前9 d左右呈上升趋势,在9～13 d内达到高峰,15～25 d内,霉菌的数量持续下降,25～31d内,霉菌的数量有所回升。结论]该试验为研究微生物区系对酒品质的影响和提高酒的品质奠定了基础。

Quantity Changes of Microbes during Culture Process of Daqu

Objective] The aim was to learn about the microbial quantity in Daqu and its changing regularity during fermentation.Method] Through tracing the production flowsheet of single-food Daqu and determining its various indexes,the microbial growth and decline relationship during Daqu production was studied.Result] The bacterial quantity reached its peak of the whole fermentation process after about 5 d and it was more than other microbical quantities.It was descending fast after 5-20 d and its lowest value appeared aroud the 20th day.It got some increase again from the 20th day to the 31st day,but not reached the former peak.The yeast quantity was less than bacterial quantity relatively.Since starting fermentation,the yeast quantity got some increase and appeared its peak aroud the 9th day.It was descending fast from the 9th day to the 25st day and its lowest value appeared aroud the 25th day.It got some increase again from the 25th day to the 31st day.The mycetes quantity showed ascending trend in 9 d and reached its peak in the period from the 9th day to the 13st day.It was descending continuously from the 15th day to the 25th day and got some increase from the 25th day to the 31st day.Conclusion] This experiment layed a foundation for researching the influence of microflora on wine quality and enhancing wine quanlity.