橙汁酿酒酵母菌株的分离筛选和发酵性能的测定  

A Study on Screening,Cultivation and Identification of Yeast Strain for Orange Wine

作　　者：陈瑶[1] 赖崇德[1] 刘玄[2] 倪国荣[1] 

机构地区：[1]江西农业大学生物科学与工程学院,江西南昌330045 [2]吉林化工学院环境与生物工程学院,吉林吉林132022

出　　处：《江西农业大学学报》2007年第4期665-669,共5页Acta Agriculturae Universitatis Jiangxiensis

基　　金：江西农业大学青年自然科学基金资助项目

摘　　要：江西是中国著名的无公害柑橘生产基地之一,以南丰蜜橘为原料生产柑橘果酒,可以提高柑橘的附加价值,是柑橘深加工研究的方向之一。采用现代微生物实验技术,通过富集培养和分离技术,在橙汁平板培养基上分离出酿酒酵母的单菌落。通过进一步发酵鉴定经发酵性能测定和产品的感官评定,分离出1株菌种酵母菌(Yeast),编号为Y68。并利用该菌株对柑桔类果汁进行了一定的发酵性能实验,初步发酵证明酵母菌株Y68适合酿造柑橘果酒。Jiangxi Province is one of the production bases of pollution - free oranges in China. The development subjects of wine with Nanfeng orange as raw material could increase economic values of orange, and it is one of the research subjects about deep processing of orange. In this experiment, a yeast strain was separated from the natural fermentation juice of orange, which adapts to the brewage of orange wine, and is numbered Y68. When fermented in liquid medium,it was identified as a strain of Yeast. And the effect of fenmantation on orange juice was tested. It proved to be suitable for brewaging orange wine according to the mensuration of fermentation performance and sense appraisal of the product.

关 键 词：南丰蜜橘 果酒 橘汁酒 酿酒酵母 

分 类 号：TS262.7[轻工技术与工程—发酵工程]