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刊物期号: 201708

苹果白兰地酿造中酿酒酵母与异常汉逊酵母的相互作用(32)

作者: 曾朝珍,康三江,李明泽,张霁红,张海燕,张 芳

地址:甘肃省农业科学院农产品贮藏加工所,甘肃 兰州 邮编:730070
摘要 通过构建酿酒酵母与异常汉逊酵母在富士苹果汁中的共培养发酵体系,采用两种酵母混合接种和顺序接种的发酵方式,比较不同培养体系中的生物量和发酵力的变化,分析两种酵母之间的相互作用。结果表明,共培养发酵体系中,异常汉逊酵母的生长受到了酿酒酵母生长的抑制,酿酒酵母的接种方式对共培养体系发酵力的影响大于异常汉逊酵母。
关键词 苹果白兰地; 酿酒酵母; 异常汉逊酵母; 混菌发酵; 相互作用
中图分类号: TS262.38;TS261.1;TS261.4 文献标识码: A 文章编号: 1001-9286(2017)08-0032-06

英文标题: Interaction between Saccharomyces cerevisiae and Hansenula anomala during Apple Brandy Fermentation

英文作者: ZENG Chaozhen, KANG Sanjiang, LI Mingze, ZHANG Jihong, ZHANG Haiyan and ZHANG Fang

英文地址: Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, Gansu 730070, China

英文摘要 The co-culture fermentation systems of Saccharomyces cerevisiae and Hansenula anomala for Fuji apple juice had been constructed. The change in biomass and fermenting power in different systems was compared by using mixed inoculation or sequential inoculation of the two yeast strains. Besides, the interaction between the two yeast strains was analyzed. The results suggested that the growth of Hansenula anomala was inhibited by Saccharomyces cerevisiae in the co-culture system, and the inoculation method of Saccharomyces cerevisiae had greater effects on the fermenting power than that of Hansenula anomala.
英文关键词 apple brandy; Saccharomyces cerevisiae; Hansenula anomala; mixed fermentation; interaction
      

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