【摘要】 针对酒厂对酵母菌生产性能的特殊要求,以及酵母菌生理特性,分别对采集于古川酒厂的黄浆水、糟子、曲子、窖底泥、窖皮泥等原料中的酵母菌,进行分离、鉴定、自然选育,选择出酒用耐酸酵母。更多还原

【Abstract】 Based on the requirements of the yeasts in production and the physiologic characteristics of yeasts, four kinds of acid-resistant yeasts are selected after separating , assaying and naturally selecting the yeasts collected from the effluent from the fermentation cells during fermentation, the distillers’ grains, the barley culture medium with yeasts , sludge with many kinds of microorganisms and sludge for the seal of fermentation cells of Gu Chuan Alcohol Plant.更多还原