| 高耐受酿酒酵母的筛选及酵母曲制备工艺的优化 |
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| 引用本文： | 李晓欢,何宏魁,李冬冬,李兰,曹润洁,周庆伍.高耐受酿酒酵母的筛选及酵母曲制备工艺的优化[J].酿酒科技,2020(2):110-115,120. |
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| 作者姓名： | 李晓欢 何宏魁 李冬冬 李兰 曹润洁 周庆伍 |
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| 作者单位： | 安徽古井贡酒股份有限公司,安徽亳州236820;安徽古井贡酒股份有限公司,安徽亳州236820;安徽省固态发酵工程技术研究中心,安徽亳州236820 |
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| 摘 要： | 本文以大曲为研究对象,选育出了1株耐受p H2.0、45℃、18%vol的优良酿酒酵母。将该酵母应用于酵母曲制备,通过酵母曲工艺优化,试验在小麦粉添加量为10%、培养24 h、培养水分达到60%时,制备出的酵母曲中酵母菌含量提高了50%。
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| 关 键 词： | 酿酒酵母 酵母曲 耐高温 耐酸 制备工艺优化 |
Screening of Saccharomyces cerevisiae Strain with High Tolerance and Optimization of Yeast Starter Preparation Process |
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| LI Xiaohuan,HE Hongkui,LI Dongdong,LI Lan,CAO Runjie,ZHOU Qingwu.Screening of Saccharomyces cerevisiae Strain with High Tolerance and Optimization of Yeast Starter Preparation Process[J].Liquor-making Science & Technology,2020(2):110-115,120. |
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| Authors: | LI Xiaohuan HE Hongkui LI Dongdong LI Lan CAO Runjie ZHOU Qingwu |
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| Affiliation: | (Gujing Gongjiu Co.Ltd.,Bozhou,Anhui 236820;Anhui Engineering Research Center of Solid-state Brewing,Bozhou,Anhui 236820,China) |
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| Abstract: | In this study,a Saccharomyces cerevisiae strain with tolerance to pH 2.0,45℃ and 18% vol alcohol was screened from Daqu.The strain was used to prepare yeast starter,and the preparation process was optimized as follows:the addition of wheat flour was 10%,the culture time was 24 h and the water content was 60%.Under the above conditions,yeast content in the prepared yeast starter got increased by 50%. |
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| Keywords: | Saccharomyces cerevisiae yeast starter high temperature tolerance acid tolerance preparation process optimization |
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