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| 柿果醋自然发酵下优势酵母菌的分离鉴定 | |
| 引用本文： | 包蓉,郑皓,芦艳,鲁周民,白卫东.柿果醋自然发酵下优势酵母菌的分离鉴定[J].中国酿造,2012,31(3):78-82. |
| 作者姓名： | 包蓉 郑皓 芦艳 鲁周民 白卫东 |
| 作者单位： | 1. 西北农林科技大学 林学院,陕西杨凌,712100 2. 陕西教育学院,陕西西安,710061 3. 仲恺农业工程学院 轻工食品学院,广东广州,510225 |
| 摘 要： | 以自然发酵柿子原浆果醋的发酵醪为试验材料,对其中的优势酵母菌进行分离,再经过初筛、复筛,依据发酵能力以及产香性能得到一株优势酵母菌。对该优势菌株从形态学观察和生理生化试验进行鉴定,结果为马克斯克鲁维酵母（Kluyveromyces marx-ianus）,属于克鲁维酵母属,命名为Kluyveromyces marxianus JM2。 |
| 关 键 词： | 自然发酵 柿子原浆果醋 酵母菌 分离 鉴定 |
Separation and identification of superior yeast at natural fermentation condition |
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| BAO Rong , ZHENG Hao , LU Yan , LU Zhoumin , BAI Weidong.Separation and identification of superior yeast at natural fermentation condition[J].China Brewing,2012,31(3):78-82. | |
| Authors: | BAO Rong ZHENG Hao LU Yan LU Zhoumin BAI Weidong |
| Affiliation: | 1.College of Forestry,Northwest A&F University,Yangling 712100,China;2.Shaanxi Institute of Education,Xi’an 710061,China; 3.College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China) |
| Abstract: | Take the solid-fermenter of Persimmon virgin pulp Vinegar with natural fermentation as test material(was ztested in this experiment),from which separating the superior yeast.According to the fermentation capability and the quantity of producing aroma compounds one superior yeast was obtained after primary screening and second screening.The morphology,physiology and biochemistry of this superior yeast were tested for identification.At last,this superior yeast was identified as Kluyveromyces marxianus,named Kluyveromyces marxianus JM2. |
| Keywords: | natural fermentation persimmon virgin pulp vinegar yeast separation identification |
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