摘要
采用原生质体融合技术构建的增香型苹果酒酵母融合子P6、W1、W12、W38和3#菌株,全面研究了其发酵性能、抗逆性、凝聚性和海藻糖积累能力等性能指标,并得到了一株优良的苹果酒酵母融合子,为优质苹果酒的酿造和高品质专用苹果酒活性干酵母(Alcohol-fermention Active Dry Yeast,AADY)的研究和开发提供了理论依据。
Using the yeasty fusant P6, Wl, W12, W38 with aroma-improving capability of protoplast fusion with yeast strain 3#, comprehensive and complete performance studies, such as fermentation capability, stress resistance, flocculent property and high accumulation of trehalose were carried out. A fusand strain with excellent performance is obtained. The results will offer certain theoretical foundation for researching and developing the high quality cider and AADY.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第5期227-231,共5页
Food Science
基金
国家"十五"科技攻关项目(2001BA501A5-2-3)
国家西部专项(2001BA901A19)
霍英东基金项目(81065)
关键词
苹果酒
酵母融合子
性能
优选
cider
yeasty fusant
performance
optimization
