Food and Fermentation Industries >

2012 , Vol. 38 >Issue 03: 49 - 53

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.03.026

Food and Fermentation Industries

The Effects of a Yeast Strain Isolated from Luzhou-flavor Liquor on Alcohol Fermentation from Fermented Grains

  • Wang Tao ,
  • Zheng Tong-wen ,
  • You Ling ,
  • Chen Yun-zong ,
  • Zhou Rui-ping ,
  • Wang Song ,
  • Feng Rui-zhang
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Online published: 2012-03-25

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Abstract

A yeast strain was isolated from fermented grains of Luzhou-flavor liquor,and then inoculated into triangular flasks loaded with the incoming pit grains and the sterile leach liquor of fermented grains.After fermentation,the ethanol concentration of fermented grains reached 15.0%(V/V,the same below),an increase of 8.0% and 8.2% compared with control and the normal pit fermented grains,respectively.The ethanol concentration of fermented grains reached 15.0%.By analyzing phylogeny based on 26S rRNA D1/D2 gene sequences and physiochemical characteristics,the strain was identified as Issatchenkia sp..Besides,it could survive pH 3.5 or temp 40℃,and the optimum temp was 34℃.

Key words： luzhou-flavor liquor; yeast; alcohol; fermented grains

Cite this article

Wang Tao , Zheng Tong-wen , You Ling , Chen Yun-zong , Zhou Rui-ping , Wang Song , Feng Rui-zhang . The Effects of a Yeast Strain Isolated from Luzhou-flavor Liquor on Alcohol Fermentation from Fermented Grains[J]. Food and Fermentation Industries, 2012 , 38(03) : 49 -53 . DOI: 10.13995/j.cnki.11-1802/ts.2012.03.026

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