摘要
介绍了酒精酵母Ａ、Ｂ、Ｃ、Ｄ、Ｅ的基本性能检查方法及实验结果，结果表明，在综合性能上，菌株Ａ、Ｂ具有出酒率高，发酵力强，残糖低，残淀低，耐酒度高的特点。
The examining method of the basic properties and the experimental result of alcohol yeast strains A、B、C、D、E was introduced in this paper. The result showed that the strains A and B were provided with the comprehensive properties of high yield of liquor,strong fermentation power,low residual saccharide and starch and high alcohol content tolerant.
出处
《酿酒科技》
1999年第3期28-29,共2页
Liquor-Making Science & Technology
关键词
酵母
酒精酵母
菌落
microorganism
alcohol yeast
bacterium flora
basic properties
