摘要
本文以大曲为研究对象,选育出了1株耐受p H2.0、45℃、18%vol的优良酿酒酵母。将该酵母应用于酵母曲制备,通过酵母曲工艺优化,试验在小麦粉添加量为10%、培养24 h、培养水分达到60%时,制备出的酵母曲中酵母菌含量提高了50%。
In this study,a Saccharomyces cerevisiae strain with tolerance to pH 2.0,45℃ and 18% vol alcohol was screened from Daqu.The strain was used to prepare yeast starter,and the preparation process was optimized as follows:the addition of wheat flour was 10%,the culture time was 24 h and the water content was 60%.Under the above conditions,yeast content in the prepared yeast starter got increased by 50%.
作者
李晓欢
何宏魁
李冬冬
李兰
曹润洁
周庆伍
LI Xiaohuan;HE Hongkui;LI Dongdong;LI Lan;CAO Runjie;ZHOU Qingwu(Gujing Gongjiu Co.Ltd.,Bozhou,Anhui 236820;Anhui Engineering Research Center of Solid-state Brewing,Bozhou,Anhui 236820,China)
出处
《酿酒科技》
2020年第2期110-115,120,共7页
Liquor-Making Science & Technology
关键词
酿酒酵母
酵母曲
耐高温
耐酸
制备工艺优化
Saccharomyces cerevisiae
yeast starter
high temperature tolerance
acid tolerance
preparation process optimization
