剑南春酒曲中生香酵母菌株的选育

摘要

By screening of ester-producing stains in koji of Jiangnanchun liquor and optimization of fermentation conditions, one stain with strong axoma-produeing ability was selected. It was identified as Pichia sydowiorum by Biolog Automated System.%研究通过对剑南春酒曲中产酯酵母筛选,以及发酵条件优化,筛选到一株生香能力强的酵母菌株,经Biolog全自动微生物鉴定仪鉴定,定性为赛道威毕赤酵母（Pichia sydowiorum）。