摘要
研究从水果中分离酵母菌约70株,经过筛选获得了5株嗜杀酵母,建立了切实有效的嗜杀酵母的筛选技术路线和方法。通过形态学特征观察、糖发酵、嗜杀酵母显微鉴定等实验,鉴定这5株嗜杀酵母均为酿酒酵母(Saccharomyces cerevisiae)。通过发酵实验,筛选到1株适宜啤酒发酵、性能良好的嗜杀酵母菌株。
5 killer yeasts obtained from fruit environments showed strong inhibition against sensitive strains. They were identified as Saccharomyces cerevisiae based on morphologic, physiological and biochemical characteristics. Among the 5 killer strains, one strain showed great ability in cider fermentation and were used for further study. The use of industrial killer strains as starters can prevent industrial fermentation from contaminating wild yeasts.
出处
《中国酿造》
CAS
北大核心
2010年第5期136-138,共3页
China Brewing
基金
海南省教育厅科研基金资助项目(Hj2009-22)
关键词
嗜杀酵母
敏感菌株
筛选
killer yeast
sensitive strains
screening
