• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of the Institute of Brewing >Daqu - A Traditional Chinese Liquor Fermentation Starter
【24h】

Daqu - A Traditional Chinese Liquor Fermentation Starter

机译：大曲-中国传统酒发酵入门

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Chinese liquor is one of the world's oldest distilled alcoholic beverages, and it is typically obtained with the use of Daqu fermentation starters. Daqu is a saccharifying and fermenting agent, having a significant impact on the flavour of the product. Daqu can be categorized according to maximum incubation temperatures (high, medium and low) and flavour (sauce, strong, light and miscellaneous). Most Daqu are prepared by solid-state fermentation from wheat, barley and/or peas with ingredient formulation, grinding and mixing, shaping, incubation and maturation. Although there is a wealth of artisanal experience in the production of a range of different types of Daqu, the scientific knowledge base—including the microbiota, their enzymes and their metabolic activities—needs further development. Daqu as a specific alcoholic starter is compared with other Asian amy-lolytic fermentation starters in terms of microbial diversity and function. Filamentous fungi (Rhizopus, Rhizomucor, Aspergillus and other genera), yeasts (Saccharomyces, Candida, Hansenula and other genera) and bacteria (acetic acid bacteria, lactic acid bacteria and Bacillus spp.), are considered to be the functional microbiota, responsible for the formation of a range of lytic enzymes, formation of substrates for alcoholic fermentation and formation of flavour compounds. However, the knowledge about the microbiota composition and their function is still fragmentary information, so further research is required to establish the functionality and growth kinetics of the microbiota in diverse types of Daqu.
机译：中国白酒是世界上最古老的蒸馏酒精饮料之一，通常使用大曲发酵剂获得。大曲是一种糖化和发酵剂，对产品的风味有重大影响。大曲可以根据最高孵化温度（高，中和低）和风味（调味料，浓烈，淡淡和其他）分类。大多数大曲是通过固态发酵从小麦，大麦和/或豌豆中经配方，研磨和混合，定型，温育和成熟而制成的。尽管在生产各种不同类型的大曲方面有丰富的手工经验，但包括微生物群，其酶及其代谢活性在内的科学知识基础仍需进一步发展。大曲作为一种特定的酒精发酵剂，在微生物多样性和功能方面与其他亚洲淀粉分解发酵发酵剂进行了比较。丝状真菌（根瘤菌，根瘤菌，曲霉和其他属），酵母菌（酵母，念珠菌，汉逊酵母和其他属）和细菌（乙酸细菌，乳酸菌和芽孢杆菌属）被认为是功能性微生物，负责一系列分解酶的形成，酒精发酵底物的形成和风味化合物的形成。但是，有关微生物群组成及其功能的知识仍是零碎的信息，因此需要进一步研究以建立各种类型大曲中微生物群的功能和生长动力学。

著录项

  • 来源
    《Journal of the Institute of Brewing》 |2011年第1期|p.82-90|共9页
  • 作者

    Xiao-Wei Zheng; Minoo Rezaei Tabrizi; M. J. Robert Nout; Bei-Zhong Han;

  • 作者单位

    Laboratory of Food Microbiology, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China;

    College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China;

    Laboratory of Food Microbiology, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands;

    College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    alcoholic fermentation; bacillus spp.; bacteria; fermentation; fungi;

    机译：酒精发酵芽孢杆菌属;菌;发酵菌类;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号