菠萝果酒酵母的分离及筛选  

Isolation and Screening of Wine Yeast Strains From Pineapple

作　　者：胡月英[1] 陈文学[1] 仇厚援[1] 李从发[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《酿酒科技》2009年第11期21-23,共3页Liquor-Making Science & Technology

基　　金：国家科技支撑计划课题(2007BAD76B04)

摘　　要：从成熟的菠萝表皮和果肉分离得到101株酵母菌,经过筛选,最终确定A4C13菌株为最优菌株。该菌株在SO2浓度为300mg/L、pH1.5、乙醇浓度为19%vol时,均能产气发酵。且对菠萝汁的发酵能力强,菠萝酒香气浓郁。101 yeast strains were isolated from the pericarps and pulp of mature pineapple and a yeast strain numbered as A4C13 was screened for pineapple fruit wine fermentation. Yeast A4C13 could ferment at 300 mg/L SO2, pH 1.5 and 19 %vol alcohol content and produce pineapple fruit wine with strong fruit aroma.

关 键 词：微生物 酿酒酵母 分离 筛选 

分 类 号：TS261.4[轻工技术与工程—发酵工程]