中国酿酒酵母菌的研究——不同酒类酵母筛选与应用纪实(上)  

Research on Liquor-making Yeasts in China-Records on Screening of Varieties of Yeast and Their Applications

作　　者：熊子书[1] 

机构地区：[1]中国食品发酵工业研究所,北京100025

出　　处：《酿酒科技》2002年第4期23-27,共5页Liquor-Making Science & Technology

摘　　要：总结了我国50多年来对不同酒类酵母筛选与应用的研究成果,并通过大量翔实的数据详尽地阐释了酒类酵母不同的特性与作用,推出优良菌种,以达到优质高产、节约粮食之目的。酒类酵母分为酒精酵母、生香酵母、威士忌酵母。酒精酵母又分为小曲酒酵母、大曲酒酵母、小麦酒精酵母、甘蔗酒精酵母。四川小曲酒酵母以纳溪109号酵母较优良,黄酒126号酵母次之;大曲酒酵母以1308号较优,AS2.399次之;小麦酒精酵母以1308号酒精酵母较优;甘蔗酒精酵母则以川102号较优。（陶然）To achieve quality and high yield production and save grains, the author, based upon large amounts of full and accurate-data and by summing up the research accomplishment of the screening and application of yeasts in the past five decades in China, had detailedly illustrated the properties and functions of varieties of yeasts and pointed out the quality yeast species in this paper. The yeasts were classified into alcohol yeasts, flavor-producing yeasts and Whiskey yeasts. Furthermore, alcohol yeasts were classified into Xiaoqu liquor yeasts, Daqu liquor yeasts, wheat alcohol yeasts and sugarcane alcohol yeasts. Concretely, Naxi No. 109 yeast was the best and yellow rice wine No. 126 yeast took the second place in Sichuan Xiaoqu liquor yeasts; No. 1308 yeast the best and AS2.399 yeast the second in Daqu liquor yeasts; No.1308 yeast the best in wheat alcohol yeasts; and Sichuan No.102 yeast the best in sugar-cane alcohol yeasts.(Tran.by YUE Yang)

关 键 词：筛选 应用 酿酒酵母菌 酒精醇母 生香醇母 威士忌酵母 

分 类 号：TS261.1[轻工技术与工程—发酵工程]