安徽农业科学Issue(2)：107-109,3.
酿酒酵母和异常汉逊酵母在酿酒过程中的相互作用
Interaction between Saccharomyces cerevisiae and Hansenula anomala during Brewing
颜兵 1江月 1梁若楠 1吴轩德 1周世水1
作者信息
- 1. 华南理工大学生物科学与工程学院,广东广州510006
- 折叠
摘要
Abstract
[Objective] To research the interaction between Saccharomyces cerevisiae and Hansenula anomala in semi-solid brewing.[Method] The interaction between Saccharomyces cerevisiae and Hansenula anomala was studied by detecting the numbers of yeasts and analyzing the physical and chemical indexes during the single fermentation and mix fermentation.[Result] Hansenula anomala died rapidly after 24 hours during the mix fermentation of Saccharomyces cerevisiae and Hansenula anomala.Through analyzing the influence factors such as carbon source,alcohol,pH and cell-free system of yeasts,we found out that Hansenula anomala grew very slowly in the cell-free solutions of Saccharomyces cerevisiae and mix yeasts compared with Saccharomyces cerevisiae.[Conclusion] During the mix fermentation of Saccharomyces cerevisiae and Hansenula anoma la,Hansenula anomala is inhibited obviously mainly by the metabolites of Saccharomyces cerevisiae.关键词
酿酒酵母/异常汉逊酵母/酿酒/相互作用Key words
Saccharomyces cerevisiae/Hansenula anomala/Brewing/Interaction分类
农业科技引用本文复制引用
颜兵,江月,梁若楠,吴轩德,周世水..酿酒酵母和异常汉逊酵母在酿酒过程中的相互作用[J].安徽农业科学,2016,(2):107-109,3.
