白云边堆积发酵产物的发酵活力和酒质之间的关系研究

采用不同培养基、不同基质对白云边酒厂堆积发酵过程中微生物的生理活性进行了研究，同时对白云边酒厂5个不同的堆积产物进行了生理活性的比较研究。结果表明，只有YPD培养基能够显示出微生物的生理活性；在YPD培养基中加入淀粉、蔗糖、葡萄糖，能影响所培养微生物的生理活性，其中，葡萄糖的影响力最强，蔗糖次之，淀粉最弱；白云边酒厂5个不同的堆积产物的生理活性存在差异，1号和2号样生理活性强，产气上升快，3号、4号和5号样产气上升慢，结合最后发酵产酒的质量对比发现，产气上升快的所产质优于产气慢的。

Study on the Relationship between the Physiological Activity of Fermented Products by Stacking Fermentation and the Quality of Baiyunbian Liquor

The physiological activity of microbes in stacking fermentation process in Baiyunbian Distillery was studied by use of different culture mediums and different substrate.Meanwhile,the physiological activities of five different fermented products by stacking fermentation in Baiyunbian Distillery were analyzed and compared.The results showed that the physiological activity of microbes could be detected only with YPD culture medium(yeast extract peptone dextrose medium),the addition of starch,sucrose and glucose in YPD culture medium would influence the physiological activity of the cultured microbes(glucose had the strongest influence,then followed by sucrose and starch),there was some difference in physiological activities among the five different fermented products(No.1 and No.2 fermented products had stronger physiological activities and No.3,No.4 and No.5 fermented products had weaker physiological activities),furthermore,the quality of the produced liquor by No.1 and No.2 fermented products was also better than that by No.3,No.4 and No.5 fermented products.