Separation and Screening of Yeasts for the Manufacture of Rice Wine
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Abstract:
Ten yeasts were separated from five kinds of rice wine starters and their cell morphology and colony morphological characterization were analyzed. A comparison study of the achieved yeasts showed that the fermentation capacity, the resistant abilities of high temperature, ethanol and the cohesion performance of the two strains (No.1 yeast and No.8 yeast) were better than those of the others and were selected for producing the rice wine.
