【摘要】 研究五株常用酿酒酵母在不同原料上的培养代谢。结果表明:1.代谢产物与菌种有关;2.J-4酵母是芝麻香型酒酿造的重要菌种;3.多菌种酿造有利于丰富酒的香味成分。更多还原

【Abstract】 Five strains of commonly used brewer’s yeast were cultivated on different kinds of materials.The results showed that: 1.the metabolites were related to the strains;2.yeast J-4 was an important strain for sesame flavor type liquor making;3.multi-strain fermentation was benefit for enrichment of flavor formation.更多还原