| 腰果梨果酒酵母的分离和筛选 |
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| 引用本文： | 陈文学,胡月英,刘四新,辛晓晨,林俊芳,李从发.腰果梨果酒酵母的分离和筛选[J].食品科学,2010,31(5):147-149. |
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| 作者姓名： | 陈文学 胡月英 刘四新 辛晓晨 林俊芳 李从发 |
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| 作者单位： | 1. 华南农业大学食品学院 2. 海南大学食品学院 |
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| 基金项目： | “十一五”国家科技支撑计划项目(2007BAD76B04) |
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| 摘 要： | 从腰果梨和果树根部土壤中分离得到65 株酵母菌，经过筛选，最终确定D1B2 作为最优菌株。该菌株在SO2 质量浓度为300mg/L、pH1.16 时，均能产气发酵，且对腰果梨汁的发酵能力强，香气浓郁。
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| 关 键 词： | 腰果梨酒 酿酒酵母 分离 筛选 |
| 收稿时间： | 2009-07-15 |
Isolation and Screening of Yeast for Cashew Apple Wine |
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| CHEN Wen-xue,HU Yue-ying,LIU Si-xin,XIN Xiao-chen,LIN Jun-fang,LI Cong-fa.Isolation and Screening of Yeast for Cashew Apple Wine[J].Food Science,2010,31(5):147-149. |
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| Authors: | CHEN Wen-xue HU Yue-ying LIU Si-xin XIN Xiao-chen LIN Jun-fang LI Cong-fa |
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| Affiliation: | 1. College of Food Science, South China Agricultural University, Guangdong 510640, China；
2. College of Food Science and Technology, Hainan University, Haikou 570028, China |
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| Abstract: | Sixty-five yeast strains were isolated from orchard soil and cashew apples. A yeast strain with excellent performance for the fermentation of cashew apple wine was selected and designated as D1B2 strain. This strain exhibited powerful gasproducing and fermentation capabilities under the conditions of 300 mg/L SO2 and pH 1.16. The flavor of cashew apple wine fermented by this yeast was similar with that of fresh fruits. |
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| Keywords: | cashew apple wine Saccharomyces cerevisiae separation screening |
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