从老抽酱醪中分离耐盐性酵母的研究  

Isolation of Salt Tolerant Yeast from Soy Sauce Mash

作　　者：杨秋明[1] 郭彩华[1] 卢珍华[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《微生物学杂志》2009年第5期58-62,共5页Journal of Microbiology

基　　金：福建省教育厅项目(JA09155)

摘　　要：以老抽酱醪为实验材料进行耐盐性酵母菌种分离,并做菌种鉴定。分析了在不同盐度条件下耐盐性酵母菌的生长情况和生长过程中培养基总糖的消耗,可以发现实验得到的酵母在22%(质量与体积比)盐度下依然能够良好生长。结果表明,实验分离出的No.2菌在同级盐度的条件下的生长量要明显高于No.1菌,但在乙醇产率方面,两株菌在相同的含盐量为16%(质量与体积比)的麦芽汁培养基中发酵8 d,No.1菌的乙醇产率为3.1%(体积比),No.2菌的乙醇产率2.9%(体积比)。Two strains of salt-tolerant yeast were isolated and characterized from soy sauce mash as a material. Their growth in different salinity and growing process, and the consumption of total sugar of the strains were analyzed. It was found that the yeast strains still could grow well in salinity of 22% （w/v）. The results showed that under the same level of salinity conditions the growing mass of strain No 2 obviously higher than strain No 1, however, the productivity of ethanol by the two strains in the same salinity at 16% （w/v） of malt juice medium fermented for 8 days, strain No 1 produced 3.1% （v/v） ethanol, while No 2.9% （v/v）.

关 键 词：耐盐酵母 分离 纯化 酒精发酵 

分 类 号：TQ926.1[轻工技术与工程—发酵工程]