番茄果酒酿造酵母菌的筛选研究  

Study on screening of brewing yeasts for tomato fruit wine

作　　者：吴俊琢[1] 刘殿锋[1] 刘明晨[1] 谷延泽[1] 张志轩[1] 王洪习[1] 

机构地区：[1]濮阳职业技术学院生物工程与农业经济系,河南濮阳457000

出　　处：《食品工业科技》2010年第5期207-208,211,共3页Science and Technology of Food Industry

基　　金：濮阳市科技攻关重点项目(080504)

摘　　要：以筛选适宜的酿造番茄果酒的酵母为研究目标,通过TTC显色法初筛及产气复筛、大瓶发酵,对来源于自然发酵的番茄汁中的酵母菌进行优选,得到一株优良的酵母菌株。发酵结果表明,该酵母菌能耐受较高的糖浓度和酒精度,适合在番茄汁pH中进行正常产酒发酵。由于该酵母菌优良的特性,因此可以作为菌种酵母进行番茄酒的酿造。This study aimed at screening of yeast suitable for brewing tomato wine. A yeast strain suitable for brewing tomato wine was isolated from the juice of rotten tomato fruit with the methods of TTC color reaction,gas producing primary screening and big bottle fermentation. The tests of fermentation for the strain showed that it could tolerate the high content of sugar and alcohol and it was suitable for normal fermentation at tomato juice pH. Because of its favorable properties,the strain could be used as tomato wine yeast for tomato wine production.

关 键 词：TTC 番茄酒 酵母菌 筛选 

分 类 号：TS262.7[轻工技术与工程—发酵工程]