Food and Fermentation Industries >

2011 , Vol. 37 >Issue 09: 41 - 44

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.048

Food and Fermentation Industries

Trends of Microbes in Temperature-control Fermentationm Material of Strong-flavor Chinese Liquor

  • Zhang Cao ,
  • Pu Lan ,
  • Li Lu ,
  • Qiu Shu-yi ,
  • Wang Tao ,
  • You Ling ,
  • Xie Shan-ci ,
  • Xu De-fu ,
  • Ni Bin ,
  • Shui Liang-yang ,
  • Feng Xue-yue
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Online published: 2011-09-25

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Abstract

In order to detect the trends of microbes in fermentation material when the temperature was controlled by heat-exchanger,the number of aerobic bacteria,anaerobic bacteria,yeasts and molds were counted by culturing on Petri-dish.The results showed that yeasts could gain advantages by restraining the temperature rising at the beginning of fermentation;the metabolic of anaerobic bacteria could benefit from stable and higher temperature at the end of fermentation;the principle of "Slow rise at beginning,stable in mid and slow down at end" is good for esters forming.

Key words： strong-flavor Chinese liquor; number of microbes; temperature-control

Cite this article

Zhang Cao , Pu Lan , Li Lu , Qiu Shu-yi , Wang Tao , You Ling , Xie Shan-ci , Xu De-fu , Ni Bin , Shui Liang-yang , Feng Xue-yue . Trends of Microbes in Temperature-control Fermentationm Material of Strong-flavor Chinese Liquor[J]. Food and Fermentation Industries, 2011 , 37(09) : 41 -44 . DOI: 10.13995/j.cnki.11-1802/ts.2011.09.048

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