期刊论文

Fermentation characteristics and interaction of Saccharomyces cerevisiae and aroma-producing yeast

中文

食品与发酵工业

0253-990X

2020

46

20

78-87

10.13995/j.cnki.11-1802/ts.024128

CX2017B413:湖南省研究生科技创新项目 CX2017B27:中南林业科技大学研究生科技创新项目

本校为第一机构

为提高米香型白酒的品质,将筛选得到的克鲁维毕赤酵母(Pichia kudriazevii)、异常维克汉逊酵母(Wickerhamomyces anomalus)、扣囊复膜酵母(Saccharomycopsis fibuligera) 3株产香酵母与1株酿酒酵母(Saccharomyces cerevisiae)作为供试菌株,研究了其菌株形态、生长周期、抗逆性以及发酵特性,并探索了菌株间的相互作用对菌体生长与代谢的影响规律。结果显示,各菌株进入稳定期的时间存在明显差异。在抗逆性方面,4株菌均表现出良好的耐热性、耐酸性、乙醇耐受性与糖耐受性。产酸、产酯、产乙醇能力最强的菌株分别是S.fibuligera、P.kudriazevii、S.cerevisiae。相互作用方面,S.cerevisiae会抑制其余...

To enhance the quality of rice-flavor liquor,three aroma-producing yeast strains including Pichia kudriazevii,Wickerhamomyces anomalus,Saccharomycopsis fibuligera and one strain of Saccharomyces cerevisiae were screened as testing strains and their morphology,growth cycle,stress resistance and fermentative characteristics were evaluated.On this basis,the influence of interaction among these strains on the growth and metabolism of cell was further explored.The results showed that the time for each strain to enter the stable period was significan...