摘要
通过比较细胞形态、细胞大小、发酵力、酵母悬浮细胞数、总降糖、酒精度、凝聚力、致死温度和耐酒精度,分析了从苹果皮中分离到的3种酵母菌的发酵性能。结果表明,细胞最小的酵母菌繁殖快、降糖快,发酵力、凝聚力和耐酒精度较强,发酵性能优于其他两种酵母菌。
Fermentation properties of three kinds of yeasts isolated from apple peel were analyzed, through comparing cell form, cell size, fermenting power, yeast cells suspended number, total sugar, alcohol degrees, cohesion,lethal temperature and alcohol tolerance of them. The results showed that the smallest yeast with stronger fermenting power, cohesion and alcohol tolerance reproduced fast, lower sugar fast, that was, its fermentation properties were superior to the others.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第3期91-92,共2页
Science and Technology of Food Industry
关键词
分离
酵母菌
发酵性能
isolation
yeast
fermentation properties
