SELECTION AND FERMENTATION PROPERTIES OF CRYOPHILIC WINE YEASTS

被引：13

作者：

KISHIMOTO, M ^{[1
]}

SHINOHARA, T ^{[1
]}

SOMA, E ^{[1
]}

GOTO, S ^{[1
]}

机构：

[1] YAMANASHI UNIV,INST ENOL & VITICULTURE,KOFU,YAMANASHI 400,JAPAN

来源：

JOURNAL OF FERMENTATION AND BIOENGINEERING | 1993年 / 75卷 / 06期

关键词：

D O I：

10.1016/0922-338X(93)90094-O

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Two cryophilic strains, YM-84 and YM-126, were selected by a double-layer agar fermenting technique from 100 strains of the wine yeast, Saccharomyces cerevisiae. The viability (specific growth rate) and fermentability of the two selected strains at low temperatures (7 and 13-degrees-C) were superior to those of wine yeast strains OC-2, indicating the usefulness of the two strains as cryophilic wine yeasts. Experiments using the two selected strains at intermediate temperatures (22 and 30-degrees-C) showed that their fermentation ceased prematurely and their ethanol yields were reduced.

引用

页码：451 / 453

页数：3

共 9 条

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