沙棘果酒酿造中优良酵母菌的筛选及鉴定OACSCDCSTPCD
Study on screening and identification of excellent yeast strains for producing sea-buckthorn wine
从成熟的沙棘果皮中筛选得到9株酵母茵,通过产气性能、产酒精能力和发酵力测试试验及对发酵所得的沙棘果酒的感官评价,选出R1为最佳的沙棘果酒酿酒用茵株.该茵株适合在酸度较高的沙棘果汁中进行正常的酒精发酵,起酵快、发酵能力强,发酵所得沙棘果酒品质优,而且酒体澄清透明、色泽红润,具有沙棘果酒的典型风味,适用于果酒生产以及下一步的沙棘果醋生产试验.经过分子生物学鉴定,确定R1为Saccharomyces cerevisiae的一个新菌株.
Nine yeast strains were isolated from mature sea-buckthorn peel. With plenty of testing experiments such as the gas formation ability, the alcohol yield and the fermentation capacity, as well as the sensory evaluation of sea-buckthorn wine fermented by different yeast strains, strain Rl was screened. Strain Rl was a very good strain for making sea-buckthorn wine from sea-buckthorn juice with high acidity as it starting fermentation fast with strong ability. …查看全部>>
隆文娟;王捷;姚玉军;邬晓萍;陶文沂
江南大学生物工程学院,无锡214122内蒙古宇航人高技术产业有限责任公司,呼和浩特,011517内蒙古宇航人高技术产业有限责任公司,呼和浩特,011517内蒙古宇航人高技术产业有限责任公司,呼和浩特,011517江南大学生物工程学院,无锡214122
沙棘酵母菌筛选
sea-buckthorn wine yeast screening
《工业微生物》 2011 (5)
27-31,5
国家科技部科技人员服务企业行动项目(2009GA40028).
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