CAJ | 학술논문

为更好的筛选酿制桂花酒的菌种 ,从桂花中筛选出菌株G h1 ,对其形态特征、生理生化性质进行鉴定 ,对Gh1的16S rDNA序列进行分析 ,就桂花蜂蜜酒酿制进行了探究.结果表明 :Gh1经鉴定为芽胞杆菌 ,酿制的桂花蜂蜜酒口感香醇 ,酒精含量为8% ~11% ,并可通过添加维生素C ,来调和桂花发酵的苦味.
위경호적사선양제계화주적균충 ,종계화중사선출균주G h1 ,대기형태특정、생리생화성질진행감정 ,대Gh1적16S rDNA서렬진행분석 ,취계화봉밀주양제진행료탐구.결과표명 :Gh1경감정위아포간균 ,양제적계화봉밀주구감향순 ,주정함량위8% ~11% ,병가통과첨가유생소C ,래조화계화발효적고미.
In order to screen the strains of Osmanthus f ragranse to make Osmanthus honey wine ,by the analysis on the morphological characteristics ,physiological and biochemical properties and 16S rDNA sequence of Gh1 strain which was screened from Osmanthus .The results showed that the Gh1 strain was bacillus .The brewing technology of Osmanthus honey wine was studied ,the alcohol content was 8% ~11% ,after adding VC to rec-oncile the amargoso of Osmanthus fermentation ,the Osmanthus honey wine tasted savoury and mellow .