摘要
以宋河酒厂高温大曲为样品,分离出3株酵母菌,经过形态、生理生化特征的测验表明:它们分别归属于酵母属中的假丝酵母、三角酵母、红冬孢酵母。热力致死指标D值结果显示菌株S1、S2和S3的最适生长温度分别为45℃、51℃和48℃;温度的敏感指标Z值结果表明S1耐热性最差,S3耐热性稍高,S2耐热性最好。
Three yeasts were isolated from high temperature Daqu of Songhe Company. The morphological and physiological characteristics tests indi- cated that they belonged to Candida, Trigomopsis and Rhodos poridium, respectively. Thermal lethal index D value showed that the optimum growth temperature of S 1,S2 and S3 were 45℃, 51℃ and 48℃, respectively. Temperature sensitive index Z value showed that heat tolerance of S 1 was the lowest, and S3 was higher and S2 was highest.
出处
《中国酿造》
CAS
北大核心
2011年第11期112-114,共3页
China Brewing
基金
周口师范学院科研成果孵化专项基金资助项目(2011-zknufh-01)
关键词
酵母
耐热性
致死时间
残菌数
yeast
thermotolerance
sterilization time
remnant microorganism number
