摘要
经过对几株醋酸菌在柑桔醋发酵过程中的性能进行测试,筛选出了适合柑桔醋发酵的QY7009菌株。结果表明,QY7009菌株在柑桔酒中的产酸速度和乙醇转化率等高于常用的AS1.41和沪酿1.01菌株,在酒度为6°的柑桔酒中,QY7009菌种的乙醇转化率高达87%。
Through investigating the characters of several acetic acid bacteria in citrus vinegar fermentation, QY7009 strain was obtained that was appropriate for citrus vinegar fermentation. The result indicated that the acid production speed and the alcohol conversion rate of QY7009 strain in citrus wine were higher than the strains of AS1.41 and Huniang1.01. Alcohol conversion rate of QY7009 strain in the citrus wine with 6% alcohol reached 87%.
出处
《中国酿造》
CAS
北大核心
2004年第6期10-12,共3页
China Brewing
基金
国家科技攻关项目(2001BA535C-06)
关键词
柑桔醋
醋酸菌
筛选
citrus vinegar
Acetobacter spp.
screening
