摘要
采用原生质体融合技术构建了增香型苹果酒酵母融合子W1,全面研究了其抗逆性、凝聚性和发酵性能等综合性能指标,表明W1是一株优良的苹果酒酵母融合子,为优良酿酒酵母的筛选和高品质苹果酒的研究、开发提供了理论依据。
Using the yeast fusant Wl with aroma-improving ability by protoplast fusion, The comprehensive performance of W1, such as fermentation ability, stress resistance and flocculent property, et al, has been studied completely. The results indicate that Wl is a excellent cider yeast fusant, which will offer certain theory foundation to research and develop the high quality cider and yeast.
出处
《食品科技》
CAS
北大核心
2007年第1期32-35,共4页
Food Science and Technology
基金
国家"十五"科技攻关项目(2001BA501A5-2.3)
国家西部专项(2001BA901A19)
霍英东基金项目(81065)
关键词
苹果酒
酵母融合子
抗逆性
发酵性能
cider
yeast fusant
stress resistance
ferment ability
