一株高产酒精酵母菌的筛选及特性研究  

Selection of high alcohol-production yeast and its characteristics

作　　者：李红[1] 张磊[1] 张文学[1] 李波 黄俊萍 杨开梅 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]贵州茅台酒厂(集团)习酒有限责任公司,贵州习水564622

出　　处：《中国酿造》2010年第2期91-93,共3页China Brewing

摘　　要：为了获得高产酒能力的功能特性酵母菌株,对白酒车间样品中分离出的数百株酵母菌株进行定性筛选,经发酵糖产气法初筛和发酵能力复筛,最终获得3株产酒精能力强的酵母菌。通过形态结构观察和生理特征分类鉴定,初步判断Q1XX-64Y和Q1XX-80Y属于酿酒酵母属,CW-65Y属于酒香酵母属。对筛选出的3株酵母菌进行产酒率及发酵产香成分的测定,结果表明,CW-65Y菌株利用糖同化碳源,发酵力和淀粉出酒率最高,分别为18.04g/100g和29.61%,是适合用于白酒强化发酵的优良酵母菌株。In order to obtain functional yeast strains with high alcohol-production ability, hundreds of yeast strains were selected and isolated from samples of liquor shop. By testing of gas production and fermentation ability, three yeasts were obtained and regarded as high alcohol-production yeasts. The results of morphology and physiological determination showed that Q1XX-64Y and QIXX-80Y belong to the genus Saccharomyces cerevisiae, and CW-65Y belongs to the genus Brettanomyces. By determination of alcohol-production yield and aroma components of these three yeasts, the CW-65Y was proved as the strain with highest fermentation ability （18.04 g/100g） and alcohol-production （29.61%）, which is the most suitable yeast strain for strengthen the liquor fermentation.

关 键 词：高产酒精酵母 定性筛选 分类鉴定 淀粉出酒率 香气成分 

分 类 号：TS261.1[轻工技术与工程—发酵工程]