| 黑莓果酒发酵菌株的筛选和性能初探 |
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| 引用本文： | 方亮,吴文龙,赵慧芳,胡淑英,李维林. 黑莓果酒发酵菌株的筛选和性能初探[J]. 酿酒科技, 2011, 0(8): 28-30 |
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| 作者姓名： | 方亮 吴文龙 赵慧芳 胡淑英 李维林 |
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| 作者单位： | 江苏省中国科学院植物研究所,江苏南京,210014 |
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| 基金项目： | 江苏省基础研究计划(自然科学基金)-重点项目，江苏省科技基础设施建设计划项目 |
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| 摘 要： | 从黑莓自然发酵物中经过三级分离筛选得到1株适宜黑莓果酒发酵的酵母菌，命名为CNBG001。该菌株在麦芽汁中的生长特性为：最适生长温度26℃，最适生长pH范围3．0～5．0，酒精耐受能力可达16％vol，耐SO2能力可达200mg/L，是1株优良的黑莓果酒酿造酵母。
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| 关 键 词： | 微生物 黑莓果酒 酵母 筛选 |
Screening of Yeast Strains for the Production of Blackberry Fruit Wine and Study of Its Properties |
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| FANG Liang,WU Wenlong,ZHAO Huifang,HU Shuying , LI Weilin. Screening of Yeast Strains for the Production of Blackberry Fruit Wine and Study of Its Properties[J]. Liquor-making Science & Technology, 2011, 0(8): 28-30 |
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| Authors: | FANG Liang WU Wenlong ZHAO Huifang HU Shuying LI Weilin |
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| Affiliation: | FANG Liang,WU Wenlong,ZHAO Huifang,HU Shuying and LI Weilin(Institute of Botany,Jiangsu Province and the Chinese Academy of Science,Nanjing,Jiangsu 210014,China) |
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| Abstract: | A yeast strain CNBG001 suitable for blackberry fruit wine production was screened out from naturally fermented blackberry fruits through three-level separation. The growth properties of such strain in wort were summed up as follows： the optimum growth tem |
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| Keywords: | microbe Blackberry fruit wine yeast screening |
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