摘要
为了将谢氏丙酸杆菌TS-10应用于特型酒生产中,起到"增丙降乳"的效果,对该菌的一些特性进行了研究。结果表明,在pH5.0环境中,TS-10可以完全降解2%乳酸;在液态发酵体系中,TS-10可以耐受2%乙醇;在乳酸与葡萄糖同时存在的情况下,TS-10优先利用乳酸,乳酸平均降解速率约为葡萄糖的3倍。
The properties of P. Shermonii TS-10 were studied in order to use it in Specific-type liquor production to achieve the effects of increasing ethyl propionate content and decreasing ethyl lactate content. The experimental results suggested that as pH value was 5.0, P. Shermatzii TS-10 could degrade completely 2 % ethyl lactate; in liquid fermentation system, P. Shermanii TS-10 could tolerate 2 % ethanol; and as lactic acid and glucose coexisted, P. Sherrnanii TS-10 gave priority to the use of lactic acid and the average degrading rate of lactic acid was 3 times of that of glucose.
出处
《酿酒科技》
北大核心
2013年第4期40-42,共3页
Liquor-Making Science & Technology
基金
江西省项目(20122BDH80017)
关键词
微生物
丙酸菌
生长特性
白酒
microbe
Propionibacteria
growth characteristic
liquor
