| 酒醅中酵母的分离及其生理生长特性的研究 |
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| 引用本文： | 汤有宏. 酒醅中酵母的分离及其生理生长特性的研究[J]. 酿酒, 2011, 38(5): 45-48 |
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| 作者姓名： | 汤有宏 |
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| 作者单位： | 安徽古井贡酒股份有限公司技术中心,安徽亳州,236820 |
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| 摘 要： | 通过对酒醅中酵母菌的分离和对其生理、生化特性进行系统的研究,了解酒醅中主要有机酸己酸、丁酸、乙酸、乳酸对酒醅中酵母菌生长发酵影响情况,掌握酒醅中的有机酸影响浓香型大曲酒发酵的规律,进一步提高酿酒生产技术水平。
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| 关 键 词： | 酒醅 酵母菌 分离 生理 生化特性 |
Isolation of Yeasts in Fermented Grains and Studies on their Physiological and Growth Characteristics |
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| TANG You-hong. Isolation of Yeasts in Fermented Grains and Studies on their Physiological and Growth Characteristics[J]. Liquor Making, 2011, 38(5): 45-48 |
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| Authors: | TANG You-hong |
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| Affiliation: | TANG You-hong(Technical Center,Anhui Gujing Distillery Co.,Ltd.,Bozhou 236820,Anhui,China) |
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| Abstract: | hrough the isolation of yeasts in fermented gains and systematical study of the physiological and biochemical characteristics of them,the effects of main organic acids such as caproic acid,butyric acid,acetic acid and lactic acid in fermented grains on the growth and fermentation of yeasts,as well as on the principle of Luzhou-flavor liquor fermentation could be revealed,which would be benefit in the further improvement of the liquor making technology. |
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| Keywords: | fermented grains yeast isolation physical and biochemical characteristics |
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