基于磷脂脂肪酸技术研究酱香大曲微生物群落结构-OpenRepository.PDF

2014-08-25 DOI: 10.3724/SP.J.1145.2013.09031 / Chin J Appl Environ Biol 2014 20 ( 4 ) : 558-563 * 1, 3 1 1 1 1, 2** 4 . 4 16 Phospholipid fatty acid PLFA PLFA LZ GT LJ XT . G+ G- . G+ . 5 4 21 CLC TS261.1 SStudy of microbial community structure of sauce-tudy of microbial community structure of sauce-flfl avoravor DDaquaqu based on PLFAbased on PLFA ttechnologyechnology * 1, 3 1 1 1 1, 2** ZHAO Jinsong , ZHENG Jia , WU Chongde , SHI Bi ZHOU Rongqing 1College of Light Industry, Textile Food Engineering, Sichuan University, Chengdu 610065, China 2National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China 3Sichuan University of Science Engineering, Zigong 643000, China AAbstractbstract This study aimed to understand the effect of the processing environment and the highest temperature on the structure of microbial communities in Daqu liquors. The different characteristics of four different kinds of sauce-fl avor Daqu liquors were investigated, including brewing characteristic parameters, microbial community structure and the composition of the volatile components. The four Daqu samples used in this study were obtained from four different liquor factories. The name of Daqu are as follows: Luzhou Daqu (LZ),