传统法酿造糯米酒中酵母菌的筛选及发酵特性研究

【摘要】 从云南传统糯米酒中分离得到16株酵母菌,通过产气性能、TTC平板显色、产酯实验的初筛方法,筛选出4株酵母菌进行复筛,再通过耐温实验、耐酒精实验、耐酸实验、发酵力实验,最终筛选出酵母菌Y1和Y2。Y1和Y2菌是理想的米酒酵母菌种,且酵母菌Y2产酯能力较强,用在米酒生产中可增加酯香味。更多还原

【Abstract】 16 strains of yeast were isolated from traditional glutinous rice wine of Yunnan province.Through primary selecting:ability of gas producing,TTC coloration in plate,esters producing experiment,4 yeasts were obtained for precise selecting:temperature resistant capacity,alcohol resistant capacity,acid resistant capacity and the fermenting capacity.Results of experiments showed that yeast Y1 and yeast Y2 are perfect strains for rice wine producing,and yeast Y2 has higher esters producing capacity,it can be put into rice wine to improve the aroma of esters.更多还原