The microbial species affected the formation of liquor quality and yield during the process of fermen-tation. Taking microbial four categories as clues, we discussed the effect of microorganisms on liquor quality for-mation. It provided ideas for using microbiology to improve liquor quality , laid the foundation for liquor practice production.%发酵过程中的微生物种类影响白酒品质的形成和产量高低,着重从四大类微生物(酵母菌、霉菌、细菌、放线菌)角度,探讨发酵过程中微生物对白酒品质形成的影响,旨在为利用微生物改良白酒品质提供思路,为白酒生产奠定基础.
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