摘要
酵母属是酵母菌中应用最为广泛的一类,以酿酒酵母(Saccharomyces cerevisiae)为代表,最早被人们用来酿酒和发面。随着对酵母属的形态、生长和繁殖特征的研究以及对酵母属分类的进一步明确,使得它在食品工业中的应用越来越广泛。文章就酵母属的分类、主要的形态和生长、繁殖特征做了简单介绍,重点叙述了酵母属在食品工业中的应用。
Saccharomyces is the most widely used in yeast. Using S. cerevisiae as example, it has being used in brewing and leavening since the earlier stage. With the morphology, growth, reproduction and classification of Saccharomyces further defined, its application in the food industry becomes wider. The classification of Saccharomyces as well as its morphology, growth and reproduction characteristic was introduced, and the application of Saccharomyces in the food industry was mainly related.
出处
《中国酿造》
CAS
北大核心
2015年第4期13-16,共4页
China Brewing
基金
宁夏大学青年教师资助项目
关键词
酿酒酵母
食品工业
应用
Saccharomyces cerevisiae
food industry
application
