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Mezcal: indigenous Saccharomyces cerevisiae strains and their potential as starter cultures
Francisco Ruiz-Tera´n,Paulina N. Martı´nez-Zepeda,Sara Y. Geyer-de la Merced,Hipo´crates Nolasco-Cancino,Jorge A. Santiago-Urbina 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.2
In this study, 19 indigenous mezcal Saccharomycescerevisiae strains were screened for their toleranceto grow under different stress conditions and their potentialuse in fermentation. All strains were able to tolerate pHvalue of 3, significant levels of glucose (30%), ethanol(12% v/v), and temperature of 37 C. Eleven of them wereable to grow in presence of 15% of ethanol, but only CH7and PA18 strains grew at 42 C. Both were selected forevaluation of their fermentative abilities in maguey juiceand in a synthetic medium incubated at 30 and 40 C. Temperature of 40 C had a positive effect on the ethanolproduction, increasing the productivity and efficiency inmaguey fermentation. Ethyl acetate, isobutanol and isoamylalcohols production was favored at 30 C. Bothevaluated strains presented a good fermentative capacityand production of volatile compounds, suggesting theirpotential use as starter cultures in mezcal fermentation.