非成膜型酿酒酵母深层培养中乙醛的形成
Acetaldehyde formation in submerged cultures of non-film-forming species of Saccharomyces.
作者信息
OUGH C S
出版信息
Appl Microbiol. 1961 Jul;9(4):316-9. doi: 10.1128/am.9.4.316-319.1961.
Abstract
Three different yeasts of the species Saccharomyces cerevisiae ferment ethyl alcohol to acetaldehyde aerobically and produce "flor" character in a wine medium with submerged culture techniques. Three pounds per square inch gauge (psig) of oxygen instead of 15 psig of air permitted fermentations to proceed, though slightly slower in the series tested, and reaching slightly lower total aldehydes.
摘要
三种酿酒酵母在葡萄酒培养基中采用深层培养技术进行需氧发酵，将乙醇转化为乙醛，并产生“酒花”特征。每平方英寸表压（psig）3磅的氧气而非15 psig的空气可使发酵继续进行，尽管在所测试的系列中速度稍慢，且总醛含量略低。
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