酒曲

这些酒是用酒曲酿造的，非常香甜。

The wine is brewed with distiller 's yeast and tastes good .

酒曲微生物分析与白酒香型初探

Analysis of Distiller 's Yeast Microbes and Research on Liquor Flavor Types

从酒曲中分离得到菌株HD－11，经鉴定属棒曲霉（Aspergilusclauatus）。本文报道了其形态特征，并将HD－11与棒曲霉群的几个菌株进行了比较。

The morphological character of Aspergillus clavatus strain HD 11 was studied and compared with the other strains of Aspergillus clavatus group .

经过条带测定，样品中还存在着较多尚未被认识的微生物，这也说明使用基于非培养手段的分子生物学技术直接对酒曲样品总DNA分析有助于发现新的微生物种类。

There were still more yet to be known micro-organisms after bands determination , which also illustrated that direct analysis lof the total DNA in fermentation samples based on non-culture molecular biology techniques helped the discovery of new microbial species .

酒曲的优化、纯化及制曲机械化；

Optimization and purification of koji and mechanization of starter-making .

茅台酒曲中产淀粉酶细菌分离及性质

Screening and properties of amylase-producing bacteria from Maotai distilled yeast

生料麸皮根霉复合酒曲用于熟料酿酒的试验

Experiments of the Use of Crude Bran Rhizopus Compound Starter

酒曲害虫种群动态研究

Study on the Movement of Koji Pests Population in Daqu

如果明天不下雨，我们酒曲徒步旅行。

If it dosen 't rain tomorrow , we 'll go hiking .

酒曲害虫的发生及危害规律研究

Studies on the occurrence and harm regularities of the pests of distillers yeast

酒曲根霉的纯化筛选初报

Initial report on purifying and selecting yeast starter Rhizopus

陈进顺把碾碎的酒曲均匀地和糯米拌在一起。

Cheng mixes the crushed Jiuqu with glutinous rice .

酒曲模拟体系中棒曲霉-酵母菌关系的研究

The Relationship between Aspergillus clavatus and Saccharomyces cerevisiae in a Simulation Ecosystem of Koji Making

酒曲生料发酵制胶废水生产单细胞蛋白

Production of Single - cell - protein by Koji Fermentation of Natural Rubber Waste Serum

从多方面对皇台酒曲和德山大曲酒曲进行了比较研究。

Huangtai starter was compared with Deshan Daqu starter in several aspects in this paper .

利用苏云金芽孢杆菌与平沙绿僵菌混配杀灭酒曲害虫大谷盗。

The starter insect Tenebroides mauritanicus could be killed by use of Bacillus thuringiensis mixed with M.

酿造酒的独特风味、质量与酒曲中的微生物密切相关。

The specific flavor and high quality of liquor is closely related to the microorganisms in distiller 's yeast .

认为在酒曲制作过程中，棒曲霉的生长可以促进酵母菌的增长；

Results showed that A.clavatus growth could promote yeast growth , while the existence of yeast would inhibit A.clavatus growth and metabolism .

通过添加酒曲、酵母发酵大米和发芽糙米生产低酒精度米饮料。

A rice beverage with low alcohol was obtained by adding koji and yeast to rice and brown rice bud and undertaking fermentation .

酒曲是中国人了不起的发明，是人们试图捕捉和驯化微生物的最古老而有效的尝试。

Jiuqu is a great invention of the Chinese people , the most ancient and effective attempt of human beings at taming microorganisms .

结果表明：在高粱生料发酵过程中加入另一种自制的芳香酒曲，酒的香味得到明显改善，出酒率较高。

The result showed that liquor 's aroma and alcohol yield could be improved by adding another starter during the fermentation with uncooked sorghum .

以江米为原料，通过安琪纯种根霉酒曲和民间传统甜酒曲发酵制备江米甜酒。

The glutinous rice wine were prepared through brewing of angel rhizopus sp. and traditional xiaoqu by using glutinous rice as material , respectively .

另外，传统酒曲为与单菌种发酵相比，能够提供更丰富稳定的发酵菌种与酶系，更加有利于乙醇生产的工业化。

In addition , compared with the fermentation of a single strain , the traditional fermentation of koji can provide a richer and industrial ethanol .

我国白酒酿造一般采用含有复杂微生物种类的酒曲进行，并在酒窖这种特殊的发酵环境中进行发酵，因此酒窖中的窖泥中有非常丰富的微生物群系，包括种类丰富的酵母。

In Chinese traditional craft , liquor is fermented in cellar and hence the cellar mud contains diverse kinds of microorganisms including many species of yeasts .

研究结果表明，米酒发酵过程中，随着酒曲的接入，米酒醅中原核微生物伴随米酒理化因子的动态变化而发生群落演替。

The results revealed that prokaryotic microbial community succession accompanied with the dynamic change of physiochemical indexes in the fermentation process after the introduction of wine starter .

糖化发酵阶段使用1%的混合酒曲和15u/g的酸性蛋白酶及0.1%的黄酒活性酵母；

% Mixed distiller 's yeast and 15 u / g acid protease and 0.1 % yellow rice wine active yeast were used in saccharification and fermentation .

可利用非酶褐变反应鉴别酒曲培制温度及中挺时间、白酒香型和检测产品质量。

Maillard reaction could be used to identify liquor flavor types and to define liquor starter culture temperature and temperature time constent and to check liquor product quality .

传统酒曲中都要加入辣蓼草这种中草药，因此，辣蓼草对传统甜酒曲的作用的研究也有重要的意义。

Since all the traditional Liqueur Koji need to add with polygonum hydropiper , it is meaningful to study the effect of polygonum hydropiper on traditional Liqueur Koji .

酵母生产质量的优劣关系到根霉酒曲质量的高低，简述了酵母生产工艺，保管，按时转接，防止退化，按不同季节与根霉的配比。

Yeast quality had close correlations with the quality of Rhizopus starter . Accordingly , the production techniques and storage methods of yeast were introduced in this paper .

简述生料酿酒技术、生料酒曲制备方法、操作规程、注意事项，提出生料酒是一种很好的基础酒，可以通过勾调、串蒸等配套技术使之达到饮用习惯要求。

In this paper , liquor-making technology with uncooked materials and the preparation of koji for uncooked materials , and its operating instructions and points for attention were introduced .