优良香梨酒酵母的选育  

Breeding of the First-rated Kuerle Pear Wine Yeast

作　　者：王俊沪[1] 杨丽娟[1] 冯作山 

机构地区：[1]东北农业大学,黑龙江哈尔滨150030 [2]新疆农业大学食品学院

出　　处：《酿酒》2003年第6期26-29,共4页Liquor Making

摘　　要：介绍了从新疆库尔勒香梨果皮上和库尔勒香梨果园土壤中分离选育优良香梨酵母菌的方法及控制要点 ,并据生理生化特性初步鉴定为酿酒酵母。The method and the technological essentials of the selecting the first-rated pear yeastfrom the pears and the soil in Kuerle were introduced in this paper. Primaryclassification was observed by measuring the physical and biochemicalproperties ,Results of experiments showed that the 8 strains were identified asSaccharanyces cerevisiae according to Lodder classification 1970.

关 键 词：香梨酒 酿酒酵母 选育 香梨酵母菌 发酵性能 

分 类 号：TS261.11[轻工技术与工程—发酵工程] TS262.7[轻工技术与工程—食品科学与工程]