作　　者： ; ;

机构地区： 华南理工大学生物科学与工程学院

出　　处： 《现代食品科技》 2010年第1期98-99,108,共3页

摘　　要： 用添加30U/mL硫酸链霉素抑制霉菌方法从酒曲中富集和筛选出具有典型酵母菌落特征的菌株,通过鉴定实验确定为生香酵母。选取其中10株进行发酵,比较它们发酵酒的酒精度、总酸和总酯,筛选出酒精度和总酯含量最高的菌株是Y2-7。通过发酵条件优化和小试,得到蒸馏酒(60%,v/v)中总酯含量达2.1g/L,酒液酯香明显。 Yeasts were concentrated and screened from wine starter of liquor by adding 300U/mL streptomycin sulphate which repressed the growth of molds. These yeasts showed ester-producing capabilities, among which 10 stains were chose. And the alcohol degree and total ester content in the fermentations by the 10 strains were compared. Results showed that the highest alcohol degree and total ester content was achieved in the optimized fermentation by Y2-7, which were 60%（v/v） and 2.1 g/L, respectively.

关 键 词： 生香酵母 分离鉴定 总酯 工艺优化

领　　域： [轻工技术与工程] [轻工技术与工程] [农业科学] [农业科学] [农业科学]