摘要
建立了从含糖量高的花粉、未经加工的蜂蜜、水果、发酵物等样品中分离耐高渗酵母的简单方法,共分离得到1株极耐高渗酵母,并通过生理生化实验及形态学观察对其进行了鉴定,确定其为酿酒酵母属的酿酒酵母。
One strain of yeast that can endure high glucose were screened out successfully from unprocessed honey, pollen, fruit, fermented mash etc. A simple and specific method used to select yeasts that can endure high glucose were set up.Through identification ,it was proved that is belong to Saccharomycetace.
出处
《食品研究与开发》
CAS
北大核心
2006年第6期34-37,共4页
Food Research and Development
关键词
耐高渗酵母
筛选
鉴定
high glucose-endure yeast
screen
identify
