苹果酒融合子综合性能的酵母优选研究  

Optimization Study on Yeast Based Comprehensive Performance of Cider Yeast Fusant

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,陕西杨凌712100 [2]山东凤祥集团总公司,山东阳谷252325

出　　处：《食品科学》2007年第5期227-231,共5页Food Science

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的增香型苹果酒酵母融合子P6、W1、W12、W38和3#菌株,全面研究了其发酵性能、抗逆性、凝聚性和海藻糖积累能力等性能指标,并得到了一株优良的苹果酒酵母融合子,为优质苹果酒的酿造和高品质专用苹果酒活性干酵母(Alcohol-fermention Active Dry Yeast,AADY)的研究和开发提供了理论依据。Using the yeasty fusant P6, Wl, W12, W38 with aroma-improving capability of protoplast fusion with yeast strain 3#, comprehensive and complete performance studies, such as fermentation capability, stress resistance, flocculent property and high accumulation of trehalose were carried out. A fusand strain with excellent performance is obtained. The results will offer certain theoretical foundation for researching and developing the high quality cider and AADY.

关 键 词：苹果酒 酵母融合子 性能 优选 

分 类 号：TQ92[轻工技术与工程—发酵工程]