摘要
对从葡萄表面筛选的野生型酿酒酵母菌进行紫外线诱变,培养后筛选出7株酿酒酵母菌的突变株,通过测定其菌株的发酵性能、发酵液残留总糖含量以及产酒精能力,从中筛选出1株发酵液中残糖含量少、酒精度高、起酵速度快的酿酒酵母突变株。
The wild-type Saccharomyces cerevisiae strains screened from the surface of grapes were mutated by ultraviolet radiation. Seven mutant strains were screened after culturing. The strains were tested on their fermentation properties, totalresidual sugar content after fermentation, and ethanol-producing abilities. A strain with low residual sugar after fermentation, high ethanol content, and high fermentation rate was selected finally.
出处
《中国酿造》
CAS
北大核心
2009年第10期66-68,共3页
China Brewing
关键词
酵母菌
紫外线诱变
发酵
突变株
yeast
ultraviolet radiation mutagenesis
fermentation
mutant strain
