11株野生沙棘酵母的发酵特性及生产适用性分析 word格式.docxVIP

目录1引言 ................................................................ 11.1酵母菌概况 ...................................................... 11.1.1酵母菌的定义 .................................................. 11.1.2酵母菌的特征 .................................................. 11.2酵母菌对于发酵生产的影响 ........................................ 11.3酵母菌资源的研究现状 ............................................ 21.3.1酵母菌的分类研究 .............................................. 21.3.2酵母菌国内研究进展 ............................................ 31.3.3酵母菌国外研究进展 ............................................ 51.4沙棘酵母菌概述 .................................................. 61.5本课题的研究目的及意义 .......................................... 62实验材料与实验方法 .................................................. 62.1实验材料 ........................................................ 72.1.1供试菌株 ...................................................... 72.1.2主要仪器设备 .................................................. 72.1.3主要培养基 .................................................... 82.2实验方法 ........................................................ 82.2.1生长曲线的测定 ................................................ 82.2.2酵母菌耐受性测定 .............................................. 82.2.3酵母菌发酵特性实验 ............................................ 92.2.4正交实验方法 ................................................. 102.2.5模拟发酵实验方法 ............................................. 112.2.6沙棘果酒的感官评定 ........................................... 122.2.7沙棘果酒中各种成份的分析 ..................................... 123结果与分析 ......................................................... 133.1生长曲线的测定结果 ............................................. 133.2酵母菌耐受性的测定结果 ......................................... 143.2.1耐酒精实验结果 ............................................... 143.2.2耐高糖实验结果 ............................................... 153.2.3耐酸碱实验结果 ............................................... 163.2.4耐 SO2 实验结果 163.2.5耐渗透压实验结果 ............................................. 173.3酵母菌发酵特性实验 .....................