机械化生产黄酒酵母菌性能的研究  

Study on the functions of yellow rice wine yeast in mechanized production

作　　者：毛青钟[1] 高永强[1] 宣贤尧[1] 鲁瑞刚[1] 张水娟[1] 

机构地区：[1]会稽山绍兴酒有限公司,浙江绍兴312030

出　　处：《江苏调味副食品》2007年第1期22-26,共5页Jiangsu Condiment and Subsidiary Food

摘　　要：针对“三边发酵”理论中黄酒酵母菌性能的要求,通过研究黄酒酵母在TTC培养基中的变色情况、发酵力情况、糖化酶糖液中酵母生长情况、酵母耐酒精度、酵母形态和产香、酵母醭生成情况、酵母起发速度、酵母巨大菌落形态、酵母死灭温度、酵母与杆菌在MRS液体培养基中共同生长和凝聚情况及在锥形瓶中发酵试验。从中筛选出2#和3#酵母菌株搭配使用,更加适宜于机械化黄酒中的大罐发酵。Based on the requirements of yellow rice wine yeast in the theory of trilateral fermentation,some knowledges about yellow rice wine yeast is studied in detail.Such as the color changing of yellow rice wine yeast in TTC culture medium,its fermenting powder,yeast growth in enzymatic liquid,yeast alcohol-proof power,yeast form and flagrancy,yeast formation,yeast fermenting speed,the giant colony of yeast,and the perishing temperature of yeast.Some information about the co-growth of yeast and bacters,and their condensing in MRS liquid culture medium and their fermentation in Erlenmeyer are also discussed.2# and 3# bacterial strains are optioned and mixed together for the yellow rice wine production with giant fermenters.

关 键 词：三边发酵 酵母菌 性能 机械化黄酒 发酵 

分 类 号：TS262.4[轻工技术与工程—发酵工程]