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| 传统米酒中产酸菌的分离筛选及其发酵性能的研究 | |
| 引用本文： | 蔡浚泽,张兰威,付春梅,崔宏斌. 传统米酒中产酸菌的分离筛选及其发酵性能的研究[J]. 中国酿造, 2007, 0(10): 23-26 |
| 作者姓名： | 蔡浚泽 张兰威 付春梅 崔宏斌 |
| 作者单位： | 1. 东北农业大学,食品学院,黑龙江,哈尔滨,150030 2. 哈尔滨工业大学,食品科学与工程学院,黑龙江,哈尔滨,150001 3. 黑龙江省农业科学研究院,黑龙江,哈尔滨,150086 4. 哈尔滨医科大学,公共卫生学院,黑龙江,哈尔滨,150086 |
| 基金项目： | 黑龙江省科技攻关项目;国家奶业支撑计划;黑龙江省教育厅骨干教师基金 |
| 摘 要： | 从云南及黑龙江地区的传统米酒中分离了41株乳酸菌,通过产酸能力、产乙醛和双乙酰能力及耐酒精能力试验,筛选出产酸能力强的菌株WT2和产乙醛和双乙酰能力强的菌株IW9作为发酵菌株发酵米酒。 |
| 关 键 词： | 米酒 产酸菌 分离筛选 发酵性能 |
| 文章编号： | 2054-0571（2007）10-0023-04 |
| 修稿时间： | 2007-03-12 |
Study on isolation, screening and characterization of Lactobacillus from traditional rice Wines |
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| CAI Jun-ze,ZHANG Lan-wei,FU Cun-mei,CUI Hong-bin. Study on isolation, screening and characterization of Lactobacillus from traditional rice Wines[J]. China Brewing, 2007, 0(10): 23-26 | |
| Authors: | CAI Jun-ze ZHANG Lan-wei FU Cun-mei CUI Hong-bin |
| Abstract: | Forty-one lactic acid bacteria strains were isolated from traditional rice wines made in Yunnan or Heiiongjiang province.According to the capabilities on acid production,acetaldehyde production,diacetyl production and alcohol resistant,two strains were separated for the fermentation of rice wine.One was name WT2,which had high ability on acid production.The other was named IW9,which performed well for acetaldehyde and diacetyl production. |
| Keywords: | rice wine acid production bacteria isolation and screening fermentation characteristic |
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