【摘要】 为了比较准确地把握浓香型白酒发酵过程中酒醅微生物区系的多样性及消长规律 ,以全兴酒厂正常生产窖池为试验窖 ,采用特制取样器跟踪发酵过程取样 ,对窖池酒醅中不同空间位置的微生物区系进行了动态分析 ,初步弄清了浓香型白酒窖池酒醅不同层面、不同区域微生物数量的分布及变化趋势 ,并通过形态、生理学特性的分析比较以及 16SrDNA、18SrDNA序列分析等 ,对发酵过程中主要微生物类群进行了分类鉴定更多还原

【Abstract】 In order to make clear of the diversity and the change of microbes in the cellar of Strong Aromatic Spirits during fermenting, a cellar of Quanxing spirit brewery is used as trial cellar. The samples were taken by using a special implement, and the microbes in the different positions of cellar were analyzed during fermentation. Finally, the amount and spread of microbes were made clear, and some major microbe strains were classified and identified based on comparison results with their morphology, physiological characteristics and 16S rDNA or 18S rDNA analysis.更多还原