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《Liquor-making Science & Technology》 2004-01
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Studies on Effects of Phytic Acid on the Growth and Fermentation of Saccharomyces cerevisiae 607

XIA Yan-qiu 1 ,ZHU Qiang 2 and WANG Zhi-jun 1 (1.College of Bioscience and Biotechnology of Yangzhou University,Yangzhou225009,China;2.Huaihai Institute of Technology,Lianyungang222005,China)  
Phytic Acid(PA)was added into the culture broth for researching the effects of PA on the growth and fermentation of Sac-charomyces cerevisiae607.The conclusions follows :(1)The optimum PA concentration was0.10%,alcoholic strength could raised13.16%markedly at the end of fermentation;(2)PA accelerated yeast proliferation and advanced exponential phase,raise gemmating rate,reduced death rate,and enspeed fermentation rate;(3)Adding PA,the alcohol tolerance of yeast advanced from16%to20%;(4)PA shortened fermentation cycle period,improved yellow rice wine ingredients,and increased yield and quality.
【CateGory Index】: TS262
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1 TAN Shu-ming1,SHEN Shi-xuan2 and DING Zhu-hong2(1.Chemical Engineering College of Guizhou University,Guiyang 550003;2.Life Science College of Guizhou University,Guiyang,Guizhou 550025,China);Study on Processing Techniques of Rosa Roxburghii Tratt Dry Wine[J];Liquor-Making Science & Technology;2006-08
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