摘要
在多粮浓香型白酒发酵过程中,采用改良的YPD培养基,多次取样分离,得到13株酵母菌。对分离得的13株酵母的生理生化特征鉴定表明,13株酵母中的9株为汉逊德巴利酵母,2株为马拉马德酵母,2株为假丝酵母。其生理生化实验结果表明,其可利用的碳源均在7种以上,能够适应厌氧环境,且在pH2.7～3.1的糟醅环境中生长,对营养的需求较低,可能是浓香型白酒酿造过程中的优势菌群,与多粮浓香型白酒的酿造密切相关。
13 yeast strains were isolated from distiller＇s grains by use of modified YPD culture medium through repeated sampling and separation during the fermentation process of multiple-grains Luzhou-flavor liquor. The physiological identification of the 13 isolated yeast strains indicated that 9 strains were Hansenula debaryomyces, 2 strains were Mdamade yeast, and the other two were Candida yeast. The biochemical experiment results showed that there were more than 7 available carbon sources for those strains and all the strains were adapt to anaerobic conditions and grew well as pH value was 2.7 to 3.1 with comparatively low nutritional needs. The properties of those strains might be closely attributable to the production process of multiple-grains Luzhou-flavor liquor. （Tran. by YUE Yang）
出处
《酿酒科技》
2010年第3期34-36,39,共4页
Liquor-Making Science & Technology
关键词
浓香型白酒
酵母菌
鉴定
分布
Luzhou-flavor liquor
microzyme
identification
distribution
