| 黄酒生产中酵母菌发酵性能研究 |
| |
| 引用本文： | 温海祥.黄酒生产中酵母菌发酵性能研究[J].食品与发酵工业,2007,33(1):72-74. |
| |
| 作者姓名： | 温海祥 |
| |
| 作者单位： | 佛山科学技术学院,广东佛山,528200 |
| |
| 摘 要： | 随机分离黄酒生产用酒饼中的酵母菌菌株,比较不同来源的酵母菌细胞形态、细胞大小、发酵力、酵母悬浮细胞数、总降糖、酒精度、凝聚力、致死温度和耐酒精度,研究黄酒生产中酵母菌的发酵性能。结果表明,不同来源的7株酵母菌中,总降糖、酒精度、发酵力、凝聚力有显著差异,细胞形态、大小、致死温度、耐酒精度等没有明显差异。
|
| 关 键 词： | 黄酒 酵母菌 发酵性能 筛选 |
| 修稿时间： | 07 10 2006 12:00AM |
Study on Fermention of the Yeast in Production of Yellow Rice Wine |
| |
| Wen Haixiang.Study on Fermention of the Yeast in Production of Yellow Rice Wine[J].Food and Fermentation Industries,2007,33(1):72-74. |
| |
| Authors: | Wen Haixiang |
| |
| Affiliation: | Science and Technology College of Foshan, Foshan 528200, China |
| |
| Abstract: | Different strains of yeast were separated from the vary origin distiller's yeast, the cellular forms, cellular size, fermenting power, yeast cells suspended number, total sugar, alcohol degrees, cohesion, lethal temperature and alcohol tolerance among the strains were compared. The results show that fermenting power, total sugar, alcohol degrees, and the cohesion were different among the seven selected strain of yeasts. |
| |
| Keywords: | yellow rice wine yeast fermented performance screening |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
