Isolation,Identification and Growth Characteristics of the Aroma- producing Yeast

Abstract

Abstract: A strain of E- 45 was isolated from the natural fermented diwifruit juice.It was further identified as Kloeckera apiculata.The growth characteristics of K.apiculata E- 45 in malt extract were studied.The optimum growth temperature was 30℃ ,while the minimum and maximum growth temperatures were 7℃ and 36.5℃ ,respectively.The optimum growth pH value was 5.4,while the minimum and maximum growth pH values were 1.6 and 9.5 ,respectively.The maximum concentration of ethanol permitting growth was 11% v/v.Based on the strdied results of the growth curve,the seed culture could be obtained by shaking flask culture for 12～ 14h at the optimum growth temperature and pH.

Key words: , K.apiculata Kiwifruit juice Isolation Identification Growth characteristics；

LI Jian-Fang, Zhang-Hao. Isolation,Identification and Growth Characteristics of the Aroma- producing Yeast[J]. FOOD SCIENCE, 2001, 22(9): 19-22.

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Isolation,Identification and Growth Characteristics of the Aroma- producing Yeast

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