黄酒淋饭酒母中一株酵母菌发酵特性的研究  

Research on the Fermentative Characters of One Yeast Strain Isolated From the Starter of Linfan Rice Wine

作　　者：高永强[1] 李娜[1] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《酿酒》2010年第2期83-85,共3页Liquor Making

摘　　要：从传统黄酒生产的淋饭酒母中分离出酵母,并对纯化的酵母菌株的培养条件进行了研究。试验结果表明:适宜培养温度是28～30℃,适宜发酵pH为4.5～6.0。One yeast strain was isolated from the starter in the traditional Linfan rice wine production. The cultural condition of the purified yeast was studied. The results showed that the suitable culture temperature and fermentation pH were 28～30℃ and 4.5～6.0 respectively.

关 键 词：黄酒 淋饭 分离 酵母菌 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]