| 喀麦隆传统Bili啤酒酿造过程及其发酵酵母菌的分类鉴定 |
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| 引用本文： | 吴伟祥,闵航.喀麦隆传统Bili啤酒酿造过程及其发酵酵母菌的分类鉴定[J].中国酿造,2002(3):35-38. |
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| 作者姓名： | 吴伟祥 闵航 |
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| 作者单位： | 1. 浙江大学生命科学学院,杭州,310029
2. Dept.of Biochemistry,Faculty of Science,University of Yaounde I,Yaounde,Cameroon,B.P.812 |
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| 基金项目： | 中国和喀麦隆高等教育合作项目资助。 |
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| 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。
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| 关 键 词： | Bili啤酒 酿造工艺 酵母菌 分类 鉴定 |
| 文章编号： | 0254-5071(2002)03-0035-04 |
The Brewing Technology of Cameroon Traditional Bili Beer and the Classification and Identification of the Yeast in the Brewing |
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| Armand Z.M.D.Fokou E.The Brewing Technology of Cameroon Traditional Bili Beer and the Classification and Identification of the Yeast in the Brewing[J].China Brewing,2002(3):35-38. |
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| Authors: | Armand ZMDFokou E |
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| Abstract: | 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. |
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| Keywords: | Bili beer brewing process yeast classification identification |
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