| 酿酒酵母发酵性能的比较 |
| |
| 引用本文： | 陈胜,刘素纯,黎耀波,李罗明,黄靖雯.酿酒酵母发酵性能的比较[J].中国酿造,2011(11). |
| |
| 作者姓名： | 陈胜 刘素纯 黎耀波 李罗明 黄靖雯 |
| |
| 作者单位： | 1. 湖南农业大学食品科学技术学院,湖南长沙410128;湖南省发酵食品工程技术研究中心,湖南长沙410128
2. 湖南农业大学食品科学技术学院,湖南长沙410128;食品科学与生物技术湖南省重点实验室,湖南长沙410128 |
| |
| 摘 要： | 以从民间自制黄酒酒药、酒厂的酒曲和窖泥中分离筛选得到的4株酵母(1#、2#、3#、4#为出发菌株,对其进行耐受酒精能力、耐受酸能力、发酵速率及发酵液中尿素含量、残糖、酒精度、总酸及氨基酸态氮等生理性能综合比较,其结果显示为4#酵母较其他3株发酵力强,耐受酒精浓度为14％vol,耐酸浓度为2.5％,产尿素含量为37.23mg/L,且其产尿素含量比2#酵母少56.7％,残糖浓度为12.57g/L,产酒精度达到16.1％vol,总酸含量为2.99g/L,氨基酸态氮含量为0.48g/L,具有进一步开发利用的价值.
|
| 关 键 词： | 酵母 发酵性能 黄酒 尿素 |
Comparison of the fermentation performance of several yeast strains |
| |
| CHEN Sheng,LIU Suchun,LI Yaobo,LI Luoming,HUANG Jingwen.Comparison of the fermentation performance of several yeast strains[J].China Brewing,2011(11). |
| |
| Authors: | CHEN Sheng LIU Suchun LI Yaobo LI Luoming HUANG Jingwen |
| |
| Affiliation: | CHEN Sheng1,2,LIU Suchun1,3,LI Yaobo1,LI Luoming1,HUANG Jingwen1,3(1.College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China,2.Hunan Provincial Research Center of Engineering and Technology for Fermented Food,3.Hunan Key Laboratories of Food Science and Biotechnology,China) |
| |
| Abstract: | Four yeast strains,named 1#,2#,3#,4#,were isolated from homemade rice wine starters,lees and cellar mud collected from liquor industry.By the comparison of fermentation performance,including alcohol tolerance capacity,acid tolerance capacity,fermentation rate,residual sugar contents,alcoholicity,total acid,nitrogen amino acid and urea contents of these four strains,it was concluded that the 4# yeast had better fermentation performance than the other three strains,which had tolerance of alcohol 14%vol,tolera... |
| |
| Keywords: | yeast fermentation performance Chinese rice wine urea |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
