作　　者： ; ;

机构地区： 佛山科学技术学院生命科学学院食品科学系

出　　处： 《佛山科学技术学院学报（自然科学版）》 2007年第6期37-39,51,共4页

摘　　要： 试验从不同地区的黄酒酒饼中分离出不同的曲霉菌株;在相同条件下,对其糖化速率、还原糖量和菌株生成量三方面进行比较,从中选取优良的菌株进行酿酒。结果表明,在所选的8个菌株中5号、4号菌株生成量和还原糖量分别为0.77 g,0.76 g和0.482 g,0.565 g,极显著于其他菌株,5号和4号比较符合酿造者对曲霉的选择倾向,试验结果为以后曲霉菌株筛选提供了科学依据。 The different strains of Aspergillus are separated from distiller＇s yeasts from different areas, under the same condition, after comparing the speed of saccharification, the production of reducing sugar and the production of strain, we select the best one to brew wine. The result is that number five and four strains are the best ones in eight kinds of strains ,the production of strain and the production of reducing sugar respectively are 0.77 g,0. 76 g and 0. 482 g,0. 565 g, number five and four are the best choice to the Brewster. The test result has provided the scientific basis for aspergillus selecting.

关 键 词： 黄酒 曲霉 菌株生成量 还原糖量

领　　域： [轻工技术与工程] [轻工技术与工程]