苹果酒酵母融合子W1的抗逆性及发酵性能的研究  

Study on stress resistance and ferment ability of cider yeast fusant W1

作　　者：赵志华[1] 岳田利[1] 王燕妮 袁亚宏[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100 [2]山东凤祥集团总公司,阳谷252325

出　　处：《食品科技》2007年第1期32-35,共4页Food Science and Technology

基　　金：国家"十五"科技攻关项目(2001BA501A5-2.3);国家西部专项(2001BA901A19);霍英东基金项目(81065)

摘　　要：采用原生质体融合技术构建了增香型苹果酒酵母融合子W1,全面研究了其抗逆性、凝聚性和发酵性能等综合性能指标,表明W1是一株优良的苹果酒酵母融合子,为优良酿酒酵母的筛选和高品质苹果酒的研究、开发提供了理论依据。Using the yeast fusant Wl with aroma-improving ability by protoplast fusion, The comprehensive performance of W1, such as fermentation ability, stress resistance and flocculent property, et al, has been studied completely. The results indicate that Wl is a excellent cider yeast fusant, which will offer certain theory foundation to research and develop the high quality cider and yeast.

关 键 词：苹果酒 酵母融合子 抗逆性 发酵性能 

分 类 号：TQ92[轻工技术与工程—发酵工程]