摘要
从白酒酒醅中分离得到的目的菌株经初步分析测定属于酵母属酵母(Saccharomyces,cerevisiae) ,在 pH2.8的液体培养基中可以正常发酵 ,最适发酵温度35～37℃ ,对乙酸和丁酸最小敏感浓度分别为400mg/L和30mg/L;最小酒精致死浓度(MinimalInhibitoryConcentration,Mic)为20 %(v/v) ,在含水量65 %的固态基质上发酵酒精浓度达到12.0 %(v/w) ,其淀粉利用率为89 %。
The aim yeast from the fermented grains is Saccharomyces cerevisiae by accidence analysis.This yeast could normally ferment in liquid medium at pH2.8,the optimum fermentation temperature is 35～37 ℃,the least sensitivity concentration for acetic acid and butyric acid respectively is 400 mg/L and 30 mg/L,the Minimal Inhibitory Concentration is 20 %(v/v).The alcohol concentration reached to 12 %(v/w)by using yeast in solid state fermenting grains with 65 % water concentration.The using ratio of starch reached to 89 %.
出处
《酿酒科技》
2002年第1期20-21,共2页
Liquor-Making Science & Technology
