| 豉香型白酒酒曲中酵母分离、选育和鉴定 |
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| 引用本文： | 萧暖章. 豉香型白酒酒曲中酵母分离、选育和鉴定[J]. 食品与发酵科技, 2008, 44(1): 14-15 |
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| 作者姓名： | 萧暖章 |
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| 作者单位： | 广东省九江酒厂有限公司,广东,佛山,528203 |
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| 摘 要： | 以豉香型白酒酒曲为含菌样品.经分离得多种菌株,分别对其的发酵力、对糖的利用情况分析.确认X1、X2、X3、X4为主要功能性酵母菌.
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| 关 键 词： | 豉香型白酒 微生物 |
| 文章编号： | 1671-6892（2008）01-0014-0002 |
| 收稿时间： | 2007-09-24 |
| 修稿时间： | 2007-09-24 |
Separation, cultivation and identification of yeasts in soy-flavor Qu |
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| XIAO Nuan-zhang. Separation, cultivation and identification of yeasts in soy-flavor Qu[J]. Food & Fermentation Tech., 2008, 44(1): 14-15 |
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| Authors: | XIAO Nuan-zhang |
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| Abstract: | Several strains were separated from the soy-flavor Qu. Fermentation capacity, the utilization of saccharide were analyzed. X1, X2, X3, X4was identified as the main functional yeasts. |
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| Keywords: | soy-flavor hquor microbe |
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