哈密瓜酒产香酵母的筛选及特性研究  

Selection of Aroma-producing Yeast for Hami Melon Wine and Its Properties

作　　者：申彤[1] 陈红征[1] 杨洁[1] 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《酿酒科技》2004年第3期36-38,共3页Liquor-Making Science & Technology

摘　　要：从哈密瓜自然发酵汁中分离到产香较好的酵母6a-4,该菌株最适生长温度为34℃,最适生长pH4.2。经多次驯化分离,菌株产酒精能力逐步增强,在适宜条件下,最终酒精浓度可达10%～11%(v/v),残糖为0.19%～0.46%,可作为独立发酵的菌株使用。(陶然)The aroma-producing yeast6a-4was separated from the natural fermentative juice of Hami melon.The optimal growth tem-perature and pH value for the strain was34℃and4.2respectively.Through domestication and separation several times,the alcohol-producing capability of the strain enhanced gradually.Under proper conditions,the ultimate alcohol concentration could achieve10%～11%(v /v)and the residual sugar content could achieve0.19%～0.46%.And the strain could be used for fermentation independently.(Tran.by YUE Yang)

关 键 词：哈密瓜酒 产香酵母 筛选 驯化 特性 

分 类 号：TS261[轻工技术与工程—发酵工程]