摘要
从酒曲中筛选出11株生香酵母,并对其形态及生理生化特性进行研究,确定其种属。筛出菌后进行发酵测发酵液中总酯含量,选出高产优质菌株。在11株产酯酵母中,产酯最高的菌株是X7,其发酵液总酯含量达到1.78 g/L。
11 aroma-producing yeast strains were isolated from wine starter and their morphological,physiological and biochemical properties were studied and their species were determined.Then high yield quality strains were screened out through measuring total esters content in broth fermented by those yeast strains.Among all 11 yeast strains,strain X7 had the highest yield of esters and total esters content in its fermenting liquid was as high as 1.78 g/L.
出处
《酿酒科技》
北大核心
2012年第3期37-39,共3页
Liquor-Making Science & Technology
关键词
微生物
生香酵母
分离鉴定
总酯
microbes
aroma-producing yeast
isolation and identification
total esters
