摘要
对影响酵母凝集性因素的研究表明，葡萄糖比麦芽糖代谢抑制酵母凝集性的作用更强。酵母接种量增加，原发酵液中酵母凝集性增强，低接种量时凝集性增加幅度较大，再增加时，变化则较小。酒花能增强重啤酵母的凝集性。α－氨基氮含量和酵母使用代数对酵母凝集性影响不大。
In a study of the factors influencing flocculation in yeast strains glucose metabolism showed a stronger inhibiting effect on flocculation of the yeast than maltose metabolism. Flocculation increased with inoculation volume in the primary fermentation wort, and the increase range was larger with low inoculation volume. Further addition of inoculation volume resulted in little change in flocculation capacity. The addition of hop into the wort increased flocculation of Chongqing Brewers Yeast No 2. Generation number of the yeast used or α amino N had little effect on flocculation.
出处
《西南农业大学学报（自然科学版）》
CSCD
1997年第4期367-370,共4页
Journal of Southwest Agricultural University
关键词
凝集反应
酵母菌属
培养基
Metabolism
agglutination
saccharomyces
culture media
