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[1]赵丽,李蓉,江晓路,等.引起啤酒酵母提前絮凝的麦芽微生物群落分析[J].生物加工过程,2011,9(05):48.[doi:doi:10.3969/j.issn.1672-3678.2011.05.010]
 ZHAO Li,LI Rong,JIANG Xiaolu,et al.Microbiological analysis on premature yeast flocculation of malt[J].Chinese Journal of Bioprocess Engineering,2011,9(05):48.[doi:doi:10.3969/j.issn.1672-3678.2011.05.010]
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引起啤酒酵母提前絮凝的麦芽微生物群落分析()
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
9
期数:
2011年05期
页码:
48
栏目:
出版日期:
2011-09-30

文章信息/Info

Title:
Microbiological analysis on premature yeast flocculation of malt
文章编号:
1672-3678(2011)05-0048-05
作者:
赵丽1李蓉2江晓路1林艳2
1. 中国海洋大学 食品科学与工程学院,青岛 266001;
2. 青岛啤酒股份有限公司,青岛 266000
Author(s):
ZHAO Li1LI Rong2JIANG Xiaolu1LIN Yan2
1. College of Food Science and Engineering, Ocean University of China, Qingdao 266001, China;
2. Tsingtao Brewbry Company Limited, Qingdao 266000, China
关键词:
真菌微生物酵母提前絮凝
分类号:
Q93.3
DOI:
doi:10.3969/j.issn.1672-3678.2011.05.010
文献标志码:
A
摘要:
对具有酵母提前絮凝现象(PYF+)和标准麦芽(PYF-)2种类型的麦芽进行微生物分离纯化。根据微生物形态学特征、生理生化特点以及对细菌的16S rRNA区域和真菌的ITS区域分析,共分离得到15株菌种,细菌8株,真菌7株。其中细菌中的成团泛菌、赫氏埃希菌及真菌中的大隐球酵母在PYF+麦芽上数量分别达到7.6×105 、1.68×106 和1.6×106 个/g,显著高于PYF-麦芽,与啤酒酵母提前絮凝现象具有较大的相关性。

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期:2011-05-20
基金项目:海洋公益性行业科研专项经费资助项目(201105028-04)
作者简介:赵丽(1986—),女,山东日照人,硕士研究生,研究方向:应用微生物;江晓路(联系人),教授,E-mail: jiangxl@ouc.edu.cn
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