| 天然酵素酵母菌分离及理化特性鉴定 |
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| 引用本文： | 彭禹铭,刘巳齐,李婧婧,纪可欣,李岑,刘艳霞.天然酵素酵母菌分离及理化特性鉴定[J].吉林蔬菜,2021(1):58-59. |
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| 作者姓名： | 彭禹铭 刘巳齐 李婧婧 纪可欣 李岑 刘艳霞 |
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| 作者单位： | 吉林农业科技学院 吉林 132101;吉林农业科技学院 吉林 132101;吉林农业科技学院 吉林 132101;吉林农业科技学院 吉林 132101;吉林农业科技学院 吉林 132101;吉林农业科技学院 吉林 132101 |
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| 基金项目： | 支持基金:吉林农业科技学院大学生科技创新项目, |
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| 摘 要： | 从复合水果酵素中分离酵母菌,通过形态学特征,生理生化指标进行鉴定,并对其生长特性进行研究,结果表明:分离出的A1、A2、A3为水果酵素中的优势酵母,其具有耐高糖,耐低pH、耐高渗、耐一定酒精浓度特性,其可在初始糖量400g/L以下,pH为2以上,酒精浓度12%以下的环境中生长。
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| 关 键 词： | 酵素 酵母 分离 生理生化特性 |
Isolation of natural enzyme yeast and identification of its physical and chemical properties |
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| Authors: | Peng Yuming Liu Siqi Li Jingjing Ji Kexin Li Cen Liu Yanxia |
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| Institution: | (Jilin Agricultural Science and Technology College,Jilin 132101) |
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| Abstract: | Yeasts were isolated from complex fruit enzymes,identified by morphological characteristics,physiological and biochemical indicators,and their growth characteristics were studied.The results showed that the isolated A1,A2,and A3 are the dominant yeasts in fruit enzymes.It has the characteristics of high sugar resistance,low pH resistance,hypertonicity resistance,and certain alcohol concentration resistance.It can grow in an environment where the initial sugar content is below 400g/L,the pH is above 2 and the alcohol concentration is below 12%. |
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| Keywords: | Enzyme Yeast Isolation Physiological and biochemical characteristics |
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