浓缩苹果汁中耐高渗透压酵母菌的分离与培养条件优化研究  

Isolation of osmophilic yeasts from concentrated apple juice and optimization of their incubation conditions

作　　者：谢勇[1] 张建新[1] 余清谋[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国酿造》2007年第4期6-9,共4页China Brewing

基　　金：国家科技部十五攻关项目(2001BA501A21)

摘　　要：对浓缩苹果汁中的耐高渗透压酵母菌进行分离与鉴定,并采用正交试验对培养条件中的蔗糖浓度、pH值、果汁稀释度、培养温度进行了优化研究。以菌落生长状况作为综合评价依据,试验结果表明,分离出的耐高渗透压酵母菌不是单一菌种,表现为多形态;高浓度蔗糖对耐高渗透压酵母菌的生长有显著地抑制作用;分离培养耐高渗透压酵母菌的优化组合为A1B4C3D3,即pH值为3.6,稀释比例1:40,培养基中蔗糖浓度60%,培养温度30℃。The osmophilic yeasts in concentrated apple juice were isolated and identified in this study. Using orthogonal tests, the incubation conditions, including sugar concentration, pH, dilution rate of juice and incubation temperature, were optimized. Taking the growth of colonies as general evaluation measure, it was found that the isolated osmophilic yeasts were not a single strain for the polymorphous colonies. High sugar concentration could inhibit the growth ofosmophilic yeasts evidently. The optimum condition for the isolation of osmophilic yeast was A1B4C3D3. That is, pH value was 3.6, dilution rate was 1：40, sugar concentration in medium was 60%, and the incubation temperature was 30℃.

关 键 词：浓缩苹果汁 耐高渗透压酵母菌 分离与鉴定 培养条件优化 

分 类 号：Q93-3[生物学—微生物学]