新疆野生酵母发酵特性研究  

Study on fermentation property of Xinjiang wild yeasty

作　　者：刘庆军[1] 刘天明[1] 张京涛 张宁[3] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353 [2]山东省日照市技术监督局,山东日照276800 [3]山东大学生命科学学院,山东济南250100

出　　处：《山东轻工业学院学报（自然科学版）》2009年第4期17-21,共5页Journal of Shandong Polytechnic University

基　　金：山东省自然科学基金资助项目(Y2005D15)

摘　　要：对分离自新疆各地的42株野生酵母进行杜氏管发酵,初筛出的18株菌株以两株生产菌株为对照进行葡萄糖发酵,全面测定初筛菌株的发酵性能指标,对发酵性能指标与生产菌株相接近的4株供试菌株作为优选菌株,进一步进行葡萄酒酿造实验,4株优选菌株所表现出来的各项发酵性能指标与生产菌株相差不大,个别重要指标甚至超过生产菌株,如42号菌株的CO2总失重量为36.2 g,与43号生产菌株持平;42号菌株发酵液中的酒精含量为9.2°(v/v),仅低于43号生产菌株发酵液中的酒精含量9.5°(v/v),而高于44号生产菌株发酵液中的酒精含量8.9°(v/v)。Among the 42 strains of Xinjiang wild yeast strains under Durham＇s fermentation,18 strains are selected to take a glucose fermentation test,with two producing strains being used as the contrast,to determine the index of fermentation property comprehensively.4 strains which have the most similar index of fermentation property with the producing strains are taken as the most priority to go on the experiment of wine-making.The indexes of the fermentation property of the 4 optimal strains have no difference with the producing strains;some important indexes even exceed those of the producing strains.For example,the whole wet weight of the strain of No.42 is 36.2g,almost the same as the producing strain No.43;the alcohol in the zymotic fluid of the strain of No.42 is 9.2°（v/v）,just a little lower than the 9.5°（v/v）in the producing strain 43,and higher than that in the producing strain 44,whose alcohol degree is 8.9°（v/v）.

关 键 词：新疆野生酵母 菌株 筛选 发酵特性 

分 类 号：Q939.5[生物学—微生物学]