| 自然发酵哈密瓜果汁中酵母分离与鉴定 |
| |
| 引用本文： | 李宝坤,毛晓英,陈俊,张建.自然发酵哈密瓜果汁中酵母分离与鉴定[J].酿酒,2009,36(1):41-43. |
| |
| 作者姓名： | 李宝坤 毛晓英 陈俊 张建 |
| |
| 作者单位： | 石河子大学食品学院,新疆,832003 |
| |
| 摘 要： | 从自然发酵的哈密瓜汁中分离得到25株形态较好的酵母菌株，经过初筛、复筛，得到1株产酒精能力好，产气较快，最适温度28℃，能耐受150mg／L的SO2，耐浓度为15％的酒精的酵母菌株HM02。经鉴定该酵母为酵母属的酿酒酵母（Saccharomyces cerevisive）。
|
| 关 键 词： | 酵母 鉴定 哈密瓜 自然发酵 |
Identification of Yeast From the Melon Juice of Spontaneous Fermentation |
| |
| LI Bao-kun,MAO Xiao-ying,CHEN Jun,ZHANG Jian.Identification of Yeast From the Melon Juice of Spontaneous Fermentation[J].Liquor Making,2009,36(1):41-43. |
| |
| Authors: | LI Bao-kun MAO Xiao-ying CHEN Jun ZHANG Jian |
| |
| Affiliation: | Food College of Shihezi University;Xinjiang Shihezi;832003;China |
| |
| Abstract: | 25 strains of yeasts were isolated from the melon juice of spontaneous fermentation. A strain was obtained it pro- duction capacity of alcohol was strong, gas production was fast, the optimum temperature was 28℃, and can tolerate 150 mg/L of S02, the concentration of 15% of alcohol, termed HM02. Identificated yeast is Saccharomyces cerevisive. |
| |
| Keywords: | yeast identification melon spontaneous fermentation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
