乳清酒发酵剂的优选

Optimization of the Whey Wine Bacteria Strains

以2株乳酵母菌、地方性奶酒酵母泥、乳酸菌、丹宝利活性酿酒干酵母为发酵菌种,研究其在乳清酒发酵中各发酵剂的发酵能力、发酵特性并对发酵所得乳清酒品质进行了分析,筛选出5#组合菌种(乳酵母菌2,丹宝利活性酿酒干酵母、保加利亚乳杆菌和嗜热链球菌比例为10∶0.1∶1)为本研究最佳试验用发酵菌种。

Two milk yeast, local Kumiss yeast mud, lactic acid bacteria,instant active dry yeast were used in Whey wine,research on capacity of the fermentation and fermentation characteristics during process of in the fermentation and the quality of whey wine was analyzed, selected combination of 5# strain （the ratio of milk yeast 2, Danbaoli instant active dry yeast, Bulgaria Lactobacillus and Streptococcus thermophilus is 10：0.1：l）is the best group for experiment.