Abstract
In this study, four yeast strains in the Luzhou-flavor liquor brewing workshop were isolated and purified from the air. The colony physiological, biochemical and molecular identifica-tion were performed to obtain two kinds of yeast, R. mucilaginosa and M. guilliermondii. The growth characteristics of the two kinds of yeasts were studied, and the optimal growth time were found to be 29 to 30 h. The tolerance of M. guilliermondii to ethanol, temperature and acid is higher than that of R. mucilaginosa. By using GC-MS to analyze the metabolites, the dominant products of the two yeasts were determined to be ethanol and ethyl caproate, and only a small content of higher alcohols, esters, phenols and other aromatic components was detected.
Publication Date
3-28-2021
First Page
7
Last Page
11
DOI
10.13652/j.issn.1003-5788.2021.03.002
Recommended Citation
Zhi-guo, HUANG; Si-jie, PENG; Hao, LI; Shu-xia, ZHONG; Jie, DENG; Zhi-qiang, REN; and Chun-hui, WEI
(2021)
"Isolation, identification and growth characteristics of yeast in the air of Luzhou-flavor liquor brewing workshop,"
Food and Machinery: Vol. 37:
Iss.
3, Article 2.
DOI: 10.13652/j.issn.1003-5788.2021.03.002
Available at:
https://www.ifoodmm.cn/journal/vol37/iss3/2
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