淋饭酒母中糖化酵母的分离及其性能研究  

Isolation of saccharifying yeast from Lin-fan rice wine starter and its property

作　　者：毛青钟 

机构地区：[1]东风绍兴酒有限公司,浙江绍兴312030

出　　处：《中国酿造》2006年第1期46-48,共3页China Brewing

摘　　要：从淋饭酒母搭窝糖化期中分离出许多能直接利用淀粉的酵母(拟内孢霉和丝孢酵母以外的酵母)。优选1株酵母,将其编号为DS57;研究了DS57酵母的性能,鉴定为糖化酵母。并介绍了糖化酵母的作用和一些其它性能。Yeast that can use starch directly, except for Endomycopsis and Trichosporon spp. was isolated from Lin-fan rice wine starter during the saccharification. The isolation method and property of yeast coded as DS57,were introduced in this paper.It was identified as saccharifying yeast according to its property. Its function and property were also introduced complementarily.

关 键 词：黄酒 淋饭酒母 糖化酵母 

分 类 号：TQ926.1[轻工技术与工程—发酵工程]