摘要
从五粮浓香型白酒发酵糟醅中筛选出一株能够降解乳酸的菌株,通过对菌株的形态学观察和相关的生理生化实验,依据《酵母菌的特征与鉴定手册》初步确定该菌株为酿酒酵母(Saccharomyces cerevisiae)。
A yeast strain,using lactic acid,is isolated from five grain fermented grains.According to YEAST characteristics and identification and results of morphological observation and related physiological and biochemical experiments,this strain was identified as Saccharomyces cerevisiae.
出处
《酿酒》
CAS
2014年第3期53-55,共3页
Liquor Making
关键词
五粮发酵糟醅
乳酸
筛选
鉴定
酿酒酵母
five grain fermented grains
lactic acid
screening
identification
Saccharomyces cerevisiae
