摘要
实验从四川麸醋醋醅中初筛分离得到12株酵母,以其发酵香味、产酒精量和产酯量为标准,筛选得到一株编号为6的菌株,在适宜条件下,其产酒精能力达到0.8825mL/dL,产酯量达到3.66g/L。经菌落特征观察和镜检及Biolog微生物自动鉴定系统对这一株菌种进行鉴定,编号为6的菌种被鉴定为粟酒裂殖酵母。同时对其生长特性进行研究。
12 strains of aroma-producing yeast are separated successfully from brewing mass of Sichuan bran vinegar. There are three screening criteria for separating the strains, which are the fermentation flavor, the alcohol yield and the ester yield. Results: A yeast numbered 6 whose alcohol yield reaches 0. 8825 mL/dL and the ester yield reaches 3. 66 g/L under the optimum conditions. After observing the colony characteristics, microscopic examination and physiological and biochemical test, using Biolog automated microbes identification system to identify the strain, the result shows that number 6 aroma-producing yeast is Schizosaccharomyces pombe. At the same time, research on its growth char- acteristics.
出处
《中国调味品》
CAS
北大核心
2013年第10期41-45,共5页
China Condiment
基金
发酵资源与应用四川省高校重点实验室资助项目(2010KFZ002)
关键词
醋醅
香酵母
筛选Biolog鉴定系统
生长特性
brewing mass
aroma-producing yeast~ screening
Biolog identification system
growth characteristics