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Ethyl esters enhancement of Jinchuan pear wine studied by coculturing Saccharomyces bayanus with Torulaspora delbrueckii and their community and interaction characteristics
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作者 Jian Liu Miao Liu +7 位作者 Pian Ye Cheng He Yingjie Liu Suyi Zhang Jun Huang Jun Zhou Rongqing Zhou Liang Cai 《Food Bioscience》 SCIE 2022年第2期734-740,共7页
To enhance the fruity flavour of pear wine by coculturing Saccharomyces yeasts with non-Saccharomyces,the coculture patterns were optimised based on the effect of different strains on the physicochemical properties an... To enhance the fruity flavour of pear wine by coculturing Saccharomyces yeasts with non-Saccharomyces,the coculture patterns were optimised based on the effect of different strains on the physicochemical properties and metabolites,and the interaction relationship in the coculture fermentation was also studied.These results showed that total volatiles of S.bayanus were higher than those of S.cerevisiae,especially esters,acids and phenols.The contents of total volatiles and esters were enhanced by sequential inoculation.The effect of coculturing S.bayanus Y4 with T.delbrueckii Y7 or Pichia sp.was better than that of coculturing with them with S.cerevisiae Y1,enhancing the contents of phenylethanol,acetate and ethyl esters.Furthermore,the esters(mainly ethyl esters)content was increased by 53.30%,and the acids content was decreased by 32.82%when S.bayanus Y4 was cocultured with T.delbrueckii Y7 by sequential inoculation compared with S.bayanus Y4 single inoculation.Their coculture increased theα-diversity of the fungal community and changed the correlation network between the microbiota.Redundancy analysis showed that Torulaspora was closely correlated to ethyl hexanoate,ethyl decanoate and ethyl 9-decenoate,while Saccharomyces was associated with hexanoic acid and octanoic acid.PICRUSt2 prediction revealed that Torulaspora may utilize the fatty acids produced by Saccharomyces to synthesize fatty acid ethyl esters. 展开更多
关键词 pear wine saccharomyces yeasts METABOLITES COCULTURE COMMUNITY
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梨酒酵母的筛选及鉴定 被引量:11
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作者 金磊 董文宾 +1 位作者 张丹 张大为 《食品工业科技》 CAS CSCD 北大核心 2012年第10期231-233,249,共4页
以梨的果皮和梨园土壤作为分离源进行梨酒酵母的分离、筛选,期望得到发酵性能好的适合于梨酒发酵的菌株。首先对酵母菌富集培养和分离,再通过TTC平板一级筛选,杜氏发酵管二级筛选,三角瓶发酵三级筛选,得到菌株YDJ05。实验结果表明该菌... 以梨的果皮和梨园土壤作为分离源进行梨酒酵母的分离、筛选,期望得到发酵性能好的适合于梨酒发酵的菌株。首先对酵母菌富集培养和分离,再通过TTC平板一级筛选,杜氏发酵管二级筛选,三角瓶发酵三级筛选,得到菌株YDJ05。实验结果表明该菌株在梨汁中发酵能力较强,产酒精能力较好,即发酵7d产酒率达到8.8%,且残糖较低,产香较好,可作独立的发酵菌株使用。经过26S rDNA D1/D2区序列分析,鉴定为酿酒酵母(Saccharomyces cerevisiae),命名为Saccharomyces cerevisiae YDJ05。 展开更多
关键词 梨酒 酵母 筛选 酿酒酵母 鉴定
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冰梨酒酿酒酵母的筛选 被引量:8
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作者 赵国群 张晓腾 +1 位作者 赵一凡 关军锋 《中国酿造》 CAS 北大核心 2017年第6期76-80,共5页
以鸭梨为原料,榨汁后经冷冻浓缩制成浓缩梨汁(即冰梨汁),接入酿酒酵母(Saccharomyces cerevisiae),在15℃下进行低温酒精发酵酿制成冰梨酒。通过比较8株酿酒酵母的发酵性能,及其所酿冰梨酒的理化指标、有机酸含量和感官品质,最终确定酿... 以鸭梨为原料,榨汁后经冷冻浓缩制成浓缩梨汁(即冰梨汁),接入酿酒酵母(Saccharomyces cerevisiae),在15℃下进行低温酒精发酵酿制成冰梨酒。通过比较8株酿酒酵母的发酵性能,及其所酿冰梨酒的理化指标、有机酸含量和感官品质,最终确定酿酒酵母R2为酿制冰梨酒的适宜菌种。该酵母生长繁殖快、降糖和产酒精能力强、发酵性能优良;酿出的冰梨酒酒香和谐,果香纯正,口感甜美醇厚、柔和爽口,具有冰梨酒特有的风味。 展开更多
关键词 冰梨酒 酿酒酵母 酒精发酵 筛选
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高产γ氨基丁酸酿酒酵母的筛选及其在梨酒酿制中的应用 被引量:12
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作者 赵国群 关军锋 《食品工业科技》 CAS CSCD 北大核心 2015年第23期173-176,181,共5页
从梨果实表面筛得到8株既能高产γ-氨基丁酸(GABA),又有较强产酒精能力的酵母菌株,其中菌株KS45产生GABA能力最强,达到了1.146 g/L。经鉴定,菌株KS45为酿酒酵母。当在含有梨汁的发酵培养基中静置发酵时,酿酒酵母KS45高产GABA,这表明梨... 从梨果实表面筛得到8株既能高产γ-氨基丁酸(GABA),又有较强产酒精能力的酵母菌株,其中菌株KS45产生GABA能力最强,达到了1.146 g/L。经鉴定,菌株KS45为酿酒酵母。当在含有梨汁的发酵培养基中静置发酵时,酿酒酵母KS45高产GABA,这表明梨汁中可能含有刺激酵母合成GABA的物质。将酿酒酵母KS45接种到鸭梨汁中,30℃下静置发酵10 d,获得了富含GABA的梨酒,其中GABA含量达到了2.427 g/L。实验发现,在富含GABA梨酒发酵过程中,GABA的产生伴随着酒精的消耗,呈现耦合关系,其机理尚不清楚。随着发酵温度的升高,梨酒的最终酒精度显著降低。装液量对GABA产生有很大影响。随着装液量的增加,梨酒中GABA含量急剧下降,这可能与氧气供给不足有关。 展开更多
关键词 Γ-氨基丁酸 酿酒酵母 梨酒 筛选
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