| 筛选优良酵母提高啤酒的发酵度 |
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| 引用本文： | 张明科. 筛选优良酵母提高啤酒的发酵度[J]. 酿酒科技, 2003, 0(6): 60-61 |
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| 作者姓名： | 张明科 |
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| 作者单位： | 安徽天岛啤酒股份有限公司,安徽,天长,239300 |
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| 摘 要： | 以青岛酵母为出发菌株，进行单细胞分离培养，通过细胞形态大小测定、低温发酵能力测定、凝聚力测定、EBC发酵测定和死灭温度测定，得出12#为啤酒发酵的优良菌株；该菌株用于大生产，性能良好，可提高啤酒发酵度和啤酒质量。
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| 关 键 词： | 啤酒 优良酵母 筛选 青岛酵母 发酵度 |
| 文章编号： | 1001-9286(2003)06-0060-02 |
| 修稿时间： | 2003-05-07 |
Selection of Quality Barm to Improve the Fermentation Degree of Beer |
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| ZHANG Ming-ke. Selection of Quality Barm to Improve the Fermentation Degree of Beer[J]. Liquor-making Science & Technology, 2003, 0(6): 60-61 |
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| Authors: | ZHANG Ming-ke |
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| Abstract: | Qingdao barm was used as offgoing strain for separate culture of unicell.Through the determination of morphology of the cells,fermentation capability under low temperature,cohesive affinity,EBC fermentation,and the death temperature,quality strain12#was obtained for beer fermentation.The strain applied in large-scale production could improve the fermentation degree of beer and beer quality because of its excellent capability.(Tran.by YUE Yang) |
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| Keywords: | beer quality strain selection Qingdao barm fermentation degree |
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