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猕猴桃汁中产香酵母的分离、鉴定及生长特性

Isolation, Identification and Growth Characteristics of the Aroma?producing Yeast in Kiwifruit Juice

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【作者】 李剑芳张灏厉凡

【Author】 LI Jian fang, ZHANG Hao, LI Fan (School of Food Science and Technology, Wuxi University of Light Industry, Wuxi 214036)

【机构】 无锡轻工大学食品学院!江苏无锡214036

【摘要】 从优质自然发酵猕猴桃汁中分离筛选到一株产香酵母E 36 ,经鉴定为膜醭假丝酵母Can didapelliculosa .研究了该菌在麦芽汁中的生长特性 ,发现其最适生长温度为 32℃ ,最低和最高生长温度分别为 9℃和 4 1.5℃ ;最适生长 pH为 5.4 ,最低和最高生长 pH分别为 2 .0和 12 .0 .

【Abstract】 A strain of E?36 was isolated from the natural fermented kiwifruit juice. It was further identified as Candida pelliculosa .The growth characteristics of C.pelliculosa E?36 in malt extract were studied. The optimum growth temperature was 32 ℃, while the minimum and maximum growth temperatures were 9 ℃ and 41.5 ℃ respectively. The optimum growth pH value was 5.4, while the minimum and maximum growth pH values were 2.0 and 12.0 respectively.

  • 【文献出处】 无锡轻工大学学报 ,JOURNAL OF WUXI UNIVERSITY OF LIGHT INDUSTRY , 编辑部邮箱 ,2000年04期
  • 【分类号】TS27
  • 【被引频次】14
  • 【下载频次】310
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