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Preliminary Analysis of the Change of Microbes in the Fermentation Process of Fenjiu Daqu
Author(s): 
Pages: 65-68
Year: Issue:  6
Journal: Liquor-Making Science & Technology

Abstract: 基于传统微生物培养方法对汾酒大曲微生物在制曲过程的消长做了初步的统计分析,并利用现代分子生态学的实验方法进行了跟踪尝试.试验表明,酵母菌的数量整体呈先上升后下降趋势;霉菌的数量整体呈先上升后下降趋势;细菌在大曲发酵过程中的数量变化呈先上升后下降,再略有上升,然后逐渐下降的趋势.
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