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| 金沙窖酒酒醅中产香酵母分离与鉴定 | |
| 引用本文： | 庞博,王晓丹,魏燕龙,邱树毅. 金沙窖酒酒醅中产香酵母分离与鉴定[J]. 中国酿造, 2014, 0(12): 42-46 |
| 作者姓名： | 庞博 王晓丹 魏燕龙 邱树毅 |
| 作者单位： | 贵州省发酵工程与生物制药重点实验室;贵州大学酿酒与食品工程学院;贵州金沙窖酒酒业有限公司; |
| 基金项目： | 科技部科技支撑计划项目课(2011BAC06B12);企业横向课题(700470002205) |
| 摘 要： | 从金沙窖酒的酒醅、大曲及环境中筛选得到一株产香酵母FBKL2.0011,将其用于实验室模拟酒厂发酵蒸酒,通过感官评定及气质联用（GC-MS）对酒样挥发性物质进行分析,共检测出43种香气组分.并通过对其个体形态特征、生理生化试验及分子生物学分析,初步鉴定为酵母属（Saccharomyces）. |
| 关 键 词： | 产香 分离 鉴定 酵母 |
Isolation and identification of aroma-producing yeasts in Jinsha winery |
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| Affiliation: | PANG Bo,WANG Xiaodan,WEI Yanlong,QIU Shuyi( 1.Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guiyang 550025, China;College of Food and Fermentation Engineering, Guizhou University, Guiyang 550025, China; 2.Jinsha Winery Co., Ltd., Jinsha 551800, China) |
| Abstract: | The aroma-producing yeast FBKL2.0011 was isolated from fermented grains,Daqu and environment.The volatile substance was analyzed by sensory evaluation and GC-MS analysis,and 43 kinds of aroma component were detected.After morphology characteristics identification,physiological and biochemical identification,and molecular biology analysis,the strain was identified as Saccharomyces. |
| Keywords: | aroma-producing isolation identification yeast |
| 本文献已被 CNKI 维普 等数据库收录！ | |