细胞融合构建枸杞酒专用酵母的研究  

Construction of Chinese wolfberry yeast with cell fusion

作　　者：张惠玲[1] 

机构地区：[1]宁夏大学农学院食品系,宁夏银川750021

出　　处：《中国酿造》2010年第11期141-144,共4页China Brewing

摘　　要：选择6株酵母在枸杞汁中发酵,分别测定产酒与产香能力,从中选择产香好与产酒好的2株菌作出发菌,通过原始质体融合法获得适合在枸杞中发酵产香产酒好的新菌种,并通过实验确定了最佳发酵工艺条件,发酵前3d温度为25℃,接着转为15℃至发酵结束。Six strains of yeast were applied in fermentation of Chinese wolfoerry juice and capacity of ethanol production and yield of fragrance were determined. Two strains of yeast with highest ethanol production and yield of fragrance were selected as starting strains for construction of a new strain for fermentation of Chinese wolfoerry juice with protoplast fusion. The optimum fermentation conditions were also determined with experiment, which was as follows, fermentation under 25℃ for 3d and followed with fermentation under 15℃ until the end of fermentation.

关 键 词：酵母 细胞融合 枸杞发酵 

分 类 号：TS261.1[轻工技术与工程—发酵工程]