摘要
该文对喀麦隆传统Bili啤酒的酿造过程及其主要化学组成进行了分析和调查研究。并从各地Bili啤酒酒样中分离酵母菌 3 1株。根据各酵母菌株的生物学特性对其进行了分类与鉴定。发现这些酵母菌分属于Saccharomyces ,Candida ,Kluyveromyces和Pichia等四个属 ,其中以Saccharomyces属的酵母菌为参与喀麦隆Bili啤酒酿造的主要酵母菌种。
The paper analyzed and investigated the brewing process of Cameroon traditional Bili beer and chemical composition.31yeast strains were isolated from differnet kinds of Bili beer samples.These strains classified and identified according to their biological properties,and they belong to Saccharomyces,Candida,Kluyveromyces and Pichia respectively.And Saccharomyceswass the main yeast strain that took part in the brewing of Cameroon Bili beer.
出处
《中国酿造》
CAS
北大核心
2002年第3期35-38,共4页
China Brewing
基金
中国和喀麦隆高等教育合作项目资助。
