A COMPARATIVE STUDYON BACTERIAL GROUPS IN SICHUAN AROMATIC AND MELLOW LEAVENS
- VernacularTitle:四川浓香型与酱香型酒曲细菌区系构成的比较研究
- Author:
Youhong LI
;
Yeanyong WU
;
- Publication Type:Journal Article
- Keywords:
Aromatic type;
Mellow type;
Functional bacteria
- From:
Microbiology
1992;0(04):-
- CountryChina
- Language:Chinese
-
Abstract:
Manufacture of aromatic liquor differs from that of mellow liquor not only in the technology of fermenting and producing liquor but also in the technology of preparing leaven. The difference in the technology of preparing leaven results in the difference in the formation of bacterial groups in these two kinds of leaven. In this paper, bacteria in leaven are classified into three main groups: (1) acid-producing bacteria, (2) substratedecompocing bacteria and (3) Actinomyces. For each kind of leaven the numbers of each group of bacteria is counted and the quantitative composition and structural feature is studied. The relationship between these bacteria and the respective flavors of the two kinds of liquor is discussed.
