生香酵母

烟用生香酵母的研究及其应用

Study on Aroma-producing Yeast of Tobacco and its Application in Cigarette Flavoring

在固液结合小烧白酒生产中添加生香酵母，通过3轮次的发酵试验，采用堆积发酵工艺，原料出酒率比原工艺降低1%～2%；

Addition of aroma-producing yeast in the production of Xiaoqu liquors by solid-liquid combined fermentation underwent three times fermentation tests . If the technique of accumulative fermentation was applied , the liquor yield of raw materials dropped by1 % ~ 2 % in comparison with the one by original techniques .

酱油酿造中的生香酵母及生香过程

Flavour development resulted in the derivation of yeasts in soy sauce brewing

发酵过程添加生香酵母改善酱油风味的研究

Study on improving the sauce taste during the fermentation

酒类酵母分为酒精酵母、生香酵母、威士忌酵母。

The yeasts were classified into alcoholic yeasts , flavor-producing yeasts and Whiskey yeasts .

结果表明，与酿酒酵母、生香酵母共培养对红曲乙酸乙酯产量影响较大。

The results suggested that co-culture of red starter strains with yeast strains had great effects on ethyl acetate yield .

本文主要介绍了生香酵母的类群、筛选分离、鉴定、保存、培养、香气成分及其应用现状。

In this paper , we introduce the community , isolation , identification , conservation , cultivation , aroma component and application of aroma-producing yeasts .

中试试验采用真空负压接种，多菌种分开制曲方法，进行混合发酵，发酵中期加入生香酵母以增加酱油中的酯、醇类物质，改善酱油的风味。

Pilot tests using vacuum inoculation , separate multi-strain starter approach to mixed fermentation , the fermentation medium to increase the added aroma soy sauce yeast esters , alcohols , to improve the flavor of soy sauce .

对提高液态发酵食醋质量和技术措施进行了研究，包括提高原料氨基酸含量，乳酸菌、酵母菌共酵，添加生香酵母、己酸菌，延长酒精发酵期，延长贮存期等。

Based on the fermentation technology , the method for improving product quality was suggested , which included increasing amino acid content in raw materials , co-fermentation with lactic acid bacteria and yeast , addition of flavor-producing yeast , and prolonging alcohol fermentation time and ageing period .

生香活性干酵母提高食醋质量的应用试验

Application Experiment of Aroma-producing Active Dry Yeast to Improve Vinegar Quality

生香活性干酵母的适宜用量为0.2%（对主粮）。

And the optimum use level of dry yeast was 0.2 % ( for main grains ) .

应用生香活性干酵母可提高食醋中香气成分的含量，改善了食醋香气，提高了食醋质量；

The use of dry yeast could increase flavoring compositions content in vinegar , better vinegar aroma , and improve vinegar quality ;

生香活性干酵母的食醋生产应用试验表明，试验样的感官质量及其总酸、总酯含量均比对照样有所提高；

The application experiment of aroma-producing active dry yeast in vinegar production demonstrated that the sensory quality , total acids content and total esters content of experimental samples were better or higher than that of contrast samples ;