食品科学
食品科學
식품과학
FOOD SCIENCE
2010年
5期
147-149
,共3页
陈文学%胡月英%刘四新%辛晓晨%林俊芳%李从发
陳文學%鬍月英%劉四新%辛曉晨%林俊芳%李從髮
진문학%호월영%류사신%신효신%림준방%리종발
腰果梨酒%酿酒酵母%分离%筛选
腰果梨酒%釀酒酵母%分離%篩選
요과리주%양주효모%분리%사선
cashew apple wine%Saccharomyces cerevisiae%separation%screening
从腰果梨和果树根部土壤中分离得到65株酵母菌,经过筛选,最终确定D1B2作为最优菌株.该菌株在SO_2质量浓度为300mg/L、pH1.16时,均能产气发酵,且对腰果梨汁的发酵能力强,香气浓郁.
從腰果梨和果樹根部土壤中分離得到65株酵母菌,經過篩選,最終確定D1B2作為最優菌株.該菌株在SO_2質量濃度為300mg/L、pH1.16時,均能產氣髮酵,且對腰果梨汁的髮酵能力彊,香氣濃鬱.
종요과리화과수근부토양중분리득도65주효모균,경과사선,최종학정D1B2작위최우균주.해균주재SO_2질량농도위300mg/L、pH1.16시,균능산기발효,차대요과리즙적발효능력강,향기농욱.
Sixty-five yeast strains were isolated from orchard soil and cashew apples. A yeast strain with excellent performance for the fermentation of cashew apple wine was selected and designated as D1B2 strain. This strain exhibited powerful gas-producing and fermentation capabilities under the conditions of 300 mg/L SO_2 and pH 1.16. The flavor of cashew apple wine fermented by this yeast was similar with that of fresh fruits.
