酒用酵母的分离及其特性研究  

Isolation and Characteristic Identification of Vintage Yeast

作　　者：黄海 文成兵 李袁林[3] 肖宏[3] 黄智媛[3] 李进[3] 

机构地区：[1]上海金之源生物技术有限公司,四川成都610000 [2]绵阳市丰谷酒业有限责任公司,四川绵阳621000 [3]四川理工学院生物工程系,四川自贡643000

出　　处：《食品与发酵科技》2009年第6期16-18,共3页Food and Fermentation Science & Technology

基　　金：四川理工学院大学生创新基金课题(项目编号NJ2009-10)

摘　　要：本文采用微生物学的相关技术原理和方法,分别从收集于绵阳丰谷酒厂的黄浆水、酒曲、窖泥等含菌材料中,分离筛选酒用酵母菌。经筛选得到产酒精能力强的两株酵母菌,通过测定2株酒用酵母在麦芽汁小瓶发酵时的CO2失重量和其对酸耐受性进行了综合比较。结果显示菌株1的综合性能最佳。By the technique principle and method of the microbiology, vintage yeast strains were isolated from yellow water, lees, cellar mud etc, which collect from Mianyang Feng＇gu Liquor Industry Co. Ltd. CoUeeting strains which produce more alcohol. Then, the two strains were investigated according to the tolerance to acid content and losing the CO2 weight. From the analysis, strain 1 was selected for the satisfactory comprehensive characteristics.

关 键 词：酵母菌 酒用酵母菌 菌种筛选 发酵性能 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS251.1[轻工技术与工程—食品科学与工程]