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芦笋复合香槟酵母生长发育条件的研究
STUDIES ON THE CONDITIONS OF YEAST′S GROWTH AND REPRODUCTION DURING FERMENTATION ASPARAGUS CHAMPAGNE
【摘要】 以芦笋复合汁为原料,利用果酒酵母2.185、2.374和香槟酵母2.28为发酵菌种,采用瓶中二次发酵的方法探索出芦笋复合香槟的最适发酵条件。结果显示,菌种2.185、2.374、2.28生长发育的最佳温度分别为25℃、25℃、27℃,最适pH值分别为5.5、6.0和4.0;菌种在SO2浓度150mg/kg以下时能较好地生长。
【Abstract】 The technic of Asparagus offcinalisl compound champagne was researched in this paper It was characteristic of two batch fermentation in bottle with fruit yeast (2 374, 2 185) and champagne yeast (2 28) separately The optimum temperature of fermentation by threse strains were 25 ℃, 25 ℃, 27 ℃ respectively, and the optimum pH were 5 5, 6 0 and 4 0 respectevily yeast growther in the SO 2 150 mg/kg.
- 【文献出处】 江苏农学院学报 , 编辑部邮箱 ,1998年03期
- 【分类号】TS261.11
- 【下载频次】48