奶酒中酵母菌的分离与筛选  

Isolation and screening of yeast from Koumiss

作　　者：翁鸿珍[1] 池永红[1] 

机构地区：[1]包头轻工职业技术学院,内蒙古包头014035

出　　处：《中国酿造》2010年第4期73-75,共3页China Brewing

摘　　要：针对酵母菌在奶酒生产中对产洒量及香味物质形成的重要性，从pH值、温度、糖类发酵、耐酒精浓度、发酵力及发酵性能等方面筛选优良酵母菌，并和安琪酿酒酵母进行对照试验。结果表明，新菌株可以耐14％的酒精度，在酸度较大的环境（pH3．5-4．0）中可以很好地生长繁殖，在相同条件下产酒精量与降糖量优于对照菌株，而且奶酒的整体风味也好于对照菌株。Considering the important role of yeast in alcohol production and fragrant substance koumiss production, excellent yeast was screened based on pH, temperature, sugar fermentation, the tolerance to ethanol, fermentation capacity and fermentation performance. In addition, the fermentation performance of isolated strain was compared with that of Angel yeast. The results showed that isolated strain can tolerate 14% alcohol and grow well in pH3.5-4.0. Furthermore, the yield of alcohol, capability of sugar consumption and the fragrance of koumiss by isolated strain fermentation were better than those of control strain.

关 键 词：酵母菌 产酒量 香味物质 筛选 对照 

分 类 号：Q93-331[生物学—微生物学]