| 民间传统酒曲主要微生物的分离及鉴定 |
| |
| 引用本文： | 李健容,蔡爱群.民间传统酒曲主要微生物的分离及鉴定[J].酿酒科技,2007(5):111-115,121. |
| |
| 作者姓名： | 李健容 蔡爱群 |
| |
| 作者单位： | 韶关学院英东生物工程学院,广东,韶关,512005 |
| |
| 摘 要： | 酿造酒的独特风味、质量与酒曲中的微生物密切相关.从选取的民间传统酒曲中主要分离得到酵母茵和根霉菌,还有少量曲霉茵等.通过对其微生物进行茵落特征、茵体形态观察和生理生化特征检测,鉴定出酵母茵有3类,分别为酒香酵母属(Brettanomyces)、假丝酵母属(Candida)、毕赤氏酵母属(Pichia);根霉菌有2类,分别为米根霉(Rhizopus chinensis)和华根霉(Rhizopus oryzae).
|
| 关 键 词： | 酒曲 酵母菌 根霉菌 分离 鉴定 民间传统 酒曲 微生物 分离及鉴定 Distiller Traditional Microorganisms Identification Isolation oryzae 华根霉 Rhizopus chinensis 米根霉 Pichia Candida 酵母属 酒香 特征检测 生理生化 |
| 文章编号： | 1001-9286（2007）05-0111-05 |
| 修稿时间： | 2007-02-27 |
Isolation and Identification of Main Microorganisms in Traditional Distiller's Yeast |
| |
| LI Jian-rong,CAI Ai-qun.Isolation and Identification of Main Microorganisms in Traditional Distiller''''s Yeast[J].Liquor-making Science & Technology,2007(5):111-115,121. |
| |
| Authors: | LI Jian-rong CAI Ai-qun |
| |
| Affiliation: | Yingdong College of Bioengineering, Shaoguan University, Shaoguan, Guangdong 512005, China |
| |
| Abstract: | The specific flavor and high quality of liquor is closely related to the microorganisms in distiller's yeast.The main microorganisms isolated from the selected tradtional distiller's yeast covered yeasts,rhizopus and small quantity of aspergillus etc.Through the detection of the characteristics of flora,the obervation of their appearance,and the physiochemical analysis,yeast was identified into three types including brettanomyces,candida and pichia;rhizopus was identified into two types including rhizopus chinensis and rhizopus oryzae. |
| |
| Keywords: | distiller's yeast yeast rhizopus isolation identification |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
