【摘要】 己酸乙酯为浓香型酒的主体香成份,作者在对泸酒的微生物与发酵研究工作中,首次分离到一株具有酯化合成己酸乙酯能力的有效菌株,定名泸型酯化菌M—101。本文对该菌的形态、培养特征进行了研究;并着重研讨了该菌对浓香型酒己酸乙酯合成的诸条件。更多还原

【Abstract】 Ethyl caproate is the major ingredient generating the highly flavor in spirit. In the study, Luzhou type esterifying strain M-101 is isolate for the first time, and named as M-101. This paper deals with the morphology and culture character of M-101, and the conditions under which ethyl caproate is synthesized are discussed emphatically.更多还原