| 信阳米酒微生物群落组成 |
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| 引用本文： | 李福荣.信阳米酒微生物群落组成[J].信阳师范学院学报(自然科学版),2005,18(1):52-53,70. |
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| 作者姓名： | 李福荣 |
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| 作者单位： | 信阳师范学院,生命科学学院,河南,信阳,464000 |
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| 摘 要： | 对 1 1家信阳市售米酒中的微生物群落组成进行了分离、鉴定 .其中酿酒酵母菌占绝对优势 ,其次是少根根霉菌和少量细菌 ,同时还含有少量有害微生物
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| 关 键 词： | 米酒 微生物 酿酒酵母菌 少根根霉菌 |
| 文章编号： | 1003-0972(2005)01-0052-02 |
Composition of the microorganism colony in Xinyang rice wine |
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| LI Fu-rong.Composition of the microorganism colony in Xinyang rice wine[J].Journal of Xinyang Teachers College(Natural Science Edition),2005,18(1):52-53,70. |
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| Authors: | LI Fu-rong |
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| Abstract: | The microorganism colonies in the rice wine produced in Xinyang were separated and identified. The results show that the predominate microorganism in the rice wine was Saccharo Sac.Cerevisiae . At the same time Rhizopus a rrhiz, some bacteria, and harmful microorganisms were also separated from the rice wine. |
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| Keywords: | rice wine microorganism Saccharo Sac Cerevisiae Rhizopus a rrhiz |
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