摘要
介绍了从新疆库尔勒香梨果皮上和库尔勒香梨果园土壤中分离选育优良香梨酵母菌的方法及控制要点 ,并据生理生化特性初步鉴定为酿酒酵母。
The method and the technological essentials of the selecting the first-rated pear yeastfrom the pears and the soil in Kuerle were introduced in this paper. Primaryclassification was observed by measuring the physical and biochemicalproperties ,Results of experiments showed that the 8 strains were identified asSaccharanyces cerevisiae according to Lodder classification 1970.
出处
《酿酒》
CAS
北大核心
2003年第6期26-29,共4页
Liquor Making
