凤兼复合型太白酒发酵过程中微生物区系研究(Ⅱ):糟醅微生物区系
Liquor-Making Science & Technology（2012）
Abstract
对凤兼复合型太白酒发酵过程中糟醅微生物区系的多样性、构成及演替规律进行研究,并通过形态、生理学特性的分析比较和16S rRNA基因序列分析,对发酵过程中主要微生物类群进行了分类鉴定。
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Key words
fermented grains,microbial communities,Feng & composite-flavor Taibai liquor
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