摘要
为筛选出柿子中的酵母菌,从不同分离源筛选分离得到50多株酵母菌。通过模拟预发酵进行酵母菌的初筛选,并进行复筛、耐性实验,得到了1株酵母菌,编号为Hss-7;对Hss-7菌株的耐性进行了研究,结果表明,Hss-7菌株有很好的耐酒精、糖、盐、酸碱的特性,同时其对几种主要的副产物乳酸、乙酸、甘油都有很好的耐受性。
In order to get yeast from persimmon, 50 strains were screened from different resource. The results of tolerant experiments showed that the strain Hss-7 has a good tolerance to alcohol, sugar, salt, acid and base. In addition, the strain showed high tolerance to some by-product including lactic acid, acetic acid and glycerol.
出处
《中国酿造》
CAS
北大核心
2010年第3期88-92,共5页
China Brewing
关键词
柿子
酵母菌
筛选
耐性
persimmon
yeast
screen
tolerance
