野生嗜杀酿酒酵母的分离筛选  

Screening of killer yeast from wild Saccharomyces cerevisiae

作　　者：杨东升[1] 刘伟[1] 谢晓红[2] 罗先群[1] 

机构地区：[1]海南大学热带生物资源教育部重点实验室,海南海口570228 [2]海南省人民医院,海南海口570311

出　　处：《中国酿造》2010年第5期136-138,共3页China Brewing

基　　金：海南省教育厅科研基金资助项目(Hj2009-22)

摘　　要：研究从水果中分离酵母菌约70株,经过筛选获得了5株嗜杀酵母,建立了切实有效的嗜杀酵母的筛选技术路线和方法。通过形态学特征观察、糖发酵、嗜杀酵母显微鉴定等实验,鉴定这5株嗜杀酵母均为酿酒酵母(Saccharomyces cerevisiae)。通过发酵实验,筛选到1株适宜啤酒发酵、性能良好的嗜杀酵母菌株。5 killer yeasts obtained from fruit environments showed strong inhibition against sensitive strains. They were identified as Saccharomyces cerevisiae based on morphologic, physiological and biochemical characteristics. Among the 5 killer strains, one strain showed great ability in cider fermentation and were used for further study. The use of industrial killer strains as starters can prevent industrial fermentation from contaminating wild yeasts.

关 键 词：嗜杀酵母 敏感菌株 筛选 

分 类 号：TS261.1[轻工技术与工程—发酵工程]