摘要
从从山西老陈醋醋醅中分离得到1株耐酸性酵母菌。经生理生化实验和镜检,初步确定其为酿酒酵母属(Saccharomyces)的菌株,通过以乳酸调节基质的不同酸度,证实该菌在较低pH值的条件下,兼有发酵力和产酯力,是实际生产中较为实用的菌株。
Acid resistance yeast was isolated from solid fermentation substrate of Shanxi extra aged vinegar.It was identified belonging to Saccharomyces spp.by experiments of biochemistry and microscopic examination.By means of adjusting acidity in substrate,it was confirmed that this yeast has both fermenting power and esterfying power in condition of lower pH value,which is suitable for production.
出处
《中国酿造》
CAS
2013年第6期39-42,共4页
China Brewing
基金
山西省科技厅自然科学基金项目(2010011040-3)
关键词
酵母菌
耐酸性
分离
发酵
yeast
acid resistance
isolation
fermentation
作者简介
成剑峰（1967-），男，山西太原人，高级工程师，主要从事发酵食品及微生物研究工作。
