中国食品学报2017，Vol.17Issue(1)：134-140,7.DOI:10.16429/j.1009-7848.2017.01.017
非酿酒酵母的筛选及其发酵低醇苹果汁的研究
Studies of Non-Saccharomyces Yeast and Its Application for Apple Juice Fermentation with Low Alcohol Content
摘要
Abstract
This study aims to develop a new low-alcohol fermented apple juice by non-Saccharomyces screened from naturally fermented fruits and vegetables juice.Firstly yeasts were screened from the naturally fermented fruits and vegetables juice.Secondly,the screened yeasts were inoculated into apple juice and sensory evaluation of the fermented apple juice were done,by which T2 strain was selected because its highest score in sensory evaluation.According to the sequence of 26S rDNA D1/D2,T2 was identified as Candida inconspicua and phylogenetic tree was established.Thereafter,physicochemical characteristics and aroma components of fermented apple juice by T2 were analyzed.This study shows that yeast T2 is suitable for the production of low-alcohol fermented apple juice.关键词
低醇/非酿酒酵母/发酵/香气成分Key words
low-alcohol/non-Saccharomyce/fermentation/aroma components引用本文复制引用
刘景,王欣,辛红鸿,吕欣..非酿酒酵母的筛选及其发酵低醇苹果汁的研究[J].中国食品学报,2017,17(1):134-140,7.基金项目
国家自然科学基金青年基金项目(31000819) （31000819）
