Study on low lethal temperature of different strains of pseudosciaena crocea 不同品系大黃魚致死低溫的研究
Different strains of yeast were separated from the vary origin distiller ' s yeast , the cellular forms , cellular size , fermenting power , yeast cells suspended number , total sugar , alcohol degrees , cohesion , lethal temperature and alcohol tolerance among the strains were compared 摘要隨機分離黃酒生產(chǎn)用酒餅中的酵母菌菌株,比較不同來源的酵母菌細胞形態(tài)、細胞大小、發(fā)酵力、酵母懸浮細胞數(shù)、總降糖、酒精度、凝聚力、致死溫度和耐酒精度,研究黃酒生產(chǎn)中酵母菌的發(fā)酵性能。