传统米酒中产酸菌的分离筛选及其发酵性能的研究  

Study on isolation,screening and characterization of Lactobacillus from traditional rice wines

作　　者：蔡浚泽[1] 张兰威[2] 付春梅 崔宏斌[4] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨150001 [3]黑龙江省农业科学研究院,黑龙江哈尔滨150086 [4]哈尔滨医科大学公共卫生学院,黑龙江哈尔滨150086

出　　处：《中国酿造》2007年第10期23-26,共4页China Brewing

基　　金：黑龙江省十一五科技攻关资助项目(GA068201-4);国家"十一五"奶业支撑计划资助项目;黑龙江省教育厅骨干教师资助项目。

摘　　要：从云南及黑龙江地区的传统米酒中分离了41株乳酸菌,通过产酸能力、产乙醛和双乙酰能力及耐酒精能力试验,筛选出产酸能力强的菌株WT2和产乙醛和双乙酰能力强的菌株IW9作为发酵菌株发酵米酒。Forty-one lactic acid bacteria strains were isolated from traditional rice wines made in Yunnan or Heilongjiang province. According to the capabilities on acid production, acetaldehyde production, diacetyl production and alcohol resistant, two strains were separated for the fermentation of rice wine. One was name WT2, which had high ability on acid production. The other was named IW9, which performed well for acetaldehyde and diacetyl production.

关 键 词：米酒 产酸菌 分离筛选 发酵性能 

分 类 号：TS201.3[轻工技术与工程—食品科学]