摘要
以从民间自制黄酒酒药、酒厂的酒曲和窖泥中分离筛选得到的4株酵母(1#、2#、3#、4#)为出发菌株,对其进行耐受酒精能力、耐受酸能力、发酵速率及发酵液中尿素含量、残糖、酒精度、总酸及氨基酸态氮等生理性能综合比较,其结果显示为4#酵母较其他3株发酵力强,耐受酒精浓度为14%vol,耐酸浓度为2.5%,产尿素含量为37.23mg/L,且其产尿素含量比2#酵母少56.7%,残糖浓度为12.57g/L,产酒精度达到16.1%vol,总酸含量为2.99g/L,氨基酸态氮含量为0.48g/L,具有进一步开发利用的价值。
Four yeast strains, named 1#, 2#, 3#, 4#, were isolated from homemade rice wine starters, lees and cellar mud collected from liquor industry. By the comparison of fermentation performance, including alcohol tolerance capacity, acid tolerance capacity, fermentation rate, residual sugar con- tents, alcoholicity, total acid, nitrogen amino acid and urea contents of these four strains, it was concluded that the 4#yeast had better fermentation performance than the other three strains, which had tolerance of alcohol 14%vol, tolerance of acid 2.5%, and its production of urea was 37.23mg/L, alcoholicity 16.1%vol, total acid 2.99g/L, amino acid nitrogen was 0.48g/L and, it had the potential of further research.
出处
《中国酿造》
CAS
北大核心
2011年第11期76-79,共4页
China Brewing
基金
湖南省研究生创新课题(CX2010B282)
关键词
酵母
发酵性能
黄酒
尿素
yeast
fermentation performance
Chinese rice wine
urea
