| 谈啤酒酵母的管理工作 |
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| 引用本文： | 江玉萍,江华.谈啤酒酵母的管理工作[J].闽西职业技术学院学报,2004,6(3):120-122. |
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| 作者姓名： | 江玉萍 江华 |
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| 作者单位： | 1. 闽西职业技术学院,实验中心,福建,龙岩,364021
2. 永定金德啤酒公司,福建,永定,364102 |
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| 摘 要： | 啤酒酵母是啤酒厂的命脉,酵母管理是啤酒厂的核心工作。要生产出优质啤酒,必须高度重视并做好酵母的培养和扩大培养、酵母的菌种保藏、菌种的分离纯化及选育、生产过程中各工序的微生物检查等方面的酵母管理工作。
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| 关 键 词： | 啤酒酵母 微生物 管理工作 |
| 文章编号： | 1008-4797(2004)03-0120-03 |
| 修稿时间： | 2004年6月6日 |
The management of beer yeast |
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| JIANG Yu-ping,JIANG Hua.The management of beer yeast[J].Journal of Minxi Vocational and Technival College,2004,6(3):120-122. |
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| Authors: | JIANG Yu-ping JIANG Hua |
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| Institution: | JIANG Yu-ping1,JIANG Hua2 |
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| Abstract: | Beer yeast is the lifeblood of beer brewery,and yeast management plays a key role.In order to produce high quality products,emphasis should be put on the fostering and extending of yeast preservation,separation and purification of yeast bacterium including other yeast managements such as microbe examination in the process of choosing,fostering and producing of yeast bacterium. |
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| Keywords: | beer yeast microbe management |
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