作　　者： ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《现代食品科技》 2007年第8期5-8,共4页

摘　　要： 从5种不同的黄酒酒药中分离出了10株酵母菌,并观察了它们的细胞形态和群体形态特征。通过对10株酵母比较发现,1号酵母和8号酵母在发酵能力、抗高温能力、耐乙醇能力及凝聚性等方面优于其它酵母,从而筛选出两株性能优良的黄酒生产酵母菌株。 Ten yeasts were separated from five kinds of rice wine starters and their cell morphology and colony morphological characterization were analyzed. A comparison study of the achieved yeasts showed that the fermentation capacity, the resistant abilities of high temperature, ethanol and the cohesion performance of the two strains （No.1 yeast and No.8 yeast） were better than those of the others and were selected for producing the rice wine.

关 键 词： 酵母 发酵 分离 筛选 黄酒

领　　域： [轻工技术与工程] [轻工技术与工程]