酿酒
釀酒
양주
LIQUOR MAKING
2013年
6期
56-59
,共4页
形态结构%生理特性%产酯性能
形態結構%生理特性%產酯性能
형태결구%생리특성%산지성능
The structure of morphological%physiological characteristics%the capacity of ethyl acetate
从大曲中分离获得6株酵母菌，通过对菌株形态结构观察和生理特性分类鉴定，初步确定2株高产乙酸乙酯酵母，并对分离菌株发酵动力学及其产酯性能进行研究，其中在最适条件下菌株BQC-1Y产酯量高达663.8mg/100mL,完全适合用于白酒产香的优良酵母菌株。
從大麯中分離穫得6株酵母菌，通過對菌株形態結構觀察和生理特性分類鑒定，初步確定2株高產乙痠乙酯酵母，併對分離菌株髮酵動力學及其產酯性能進行研究，其中在最適條件下菌株BQC-1Y產酯量高達663.8mg/100mL,完全適閤用于白酒產香的優良酵母菌株。
종대곡중분리획득6주효모균，통과대균주형태결구관찰화생리특성분류감정，초보학정2주고산을산을지효모，병대분리균주발효동역학급기산지성능진행연구，기중재최괄조건하균주BQC-1Y산지량고체663.8mg/100mL,완전괄합용우백주산향적우량효모균주。
Six strains of yeast were isolated from daqu, and two strains of yeast were initially identified by the structure of morphological and physiological characteristics. The capacity of ethyl acetate were studied on the isolated strains, the performance of ethyl acetate were highest in optimal conditions, especially of the BQC-1Y, the performance of ethyl acetate was up to 663.8mg/100mL.
