腰果梨果酒酵母的分离和筛选  

Isolation and Screening of Yeast for Cashew Apple Wine

作　　者：陈文学[1,2] 胡月英[2] 刘四新[2] 辛晓晨[2] 林俊芳[1] 李从发[2] 

机构地区：[1]华南农业大学食品学院 [2]海南大学食品学院,海南海口570028

出　　处：《食品科学》2010年第5期147-149,共3页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD76B04)

摘　　要：从腰果梨和果树根部土壤中分离得到65株酵母菌,经过筛选,最终确定D1B2作为最优菌株。该菌株在SO2质量浓度为300mg/L、pH1.16时,均能产气发酵,且对腰果梨汁的发酵能力强,香气浓郁。Sixty-five yeast strains were isolated from orchard soil and cashew apples. A yeast strain with excellent performance for the fermentation of cashew apple wine was selected and designated as D1B2 strain. This strain exhibited powerful gasproducing and fermentation capabilities under the conditions of 300 mg/L SO2 and pH 1.16. The flavor of cashew apple wine fermented by this yeast was similar with that of fresh fruits.

关 键 词：腰果梨酒 酿酒酵母 分离 筛选 

分 类 号：Q939.97[生物学—微生物学]