利用蜜二糖的葡萄汁酵母菌种筛选  

Screen of Saccharomyces uvarum with the ability of utilizing melibiose

作　　者：姜翔[1] 陈叶福[1] 康健[1] 肖冬光[1] 

机构地区：[1]天津科技大学天津市工业微生物重点实验室,天津300457

出　　处：《中国酿造》2009年第3期141-143,共3页China Brewing

摘　　要：葡萄汁酵母能有效利用糖蜜中的蜜二糖,但是发酵能力差。在与面包酵母杂交后,则其在继承面包酵母高发酵力特性的同时,兼具有利用蜜二糖能力。本试验对实验室保藏的8株葡萄汁酵母进行比较,经杜氏管试验、比生长速率、生物量、面团发酵力和蜜二糖利用等试验后,筛选得到了1株能高效利用蜜二糖的葡萄汁酵母M3,作为下一步杂交试验的亲本菌株。Saccharomyces uvarum M3 can utilize melibiose effectively, but has low fermentation ability. After hybridization with Baker＇s yeast strain, the diploid obtained the ability of utilizing melibiose as well as keeping the high ability of fermentation. Eight Saccharomyces. uvarum were compared through testing the amount of producing gas, specific growth rate, biomass, fermentation ability and the ability of utilizing melibiose. S. uvarum M3 with the higher ability of using melibiose was screened, which could be used as parent strain in the following hybridization experiment.

关 键 词：面包酵母 葡萄汁酵母 蜜二糖利用 发酵力 

分 类 号：TS201.3[轻工技术与工程—食品科学]