高产酒精酵母菌株及甘薯品种筛选  

Screening of high yield alcohol yeast and sweet potato varieties

作　　者：聂世现[1] 王钰[1] 黄文静[1] 季必霞[1] 叶亚峰[1] 刘小平[2] 

机构地区：[1]安徽大学生命科学学院安徽省生态工程与生物技术重点实验室,安徽合肥230039 [2]安徽省农科院作物研究所,安徽合肥230031

出　　处：《食品工业科技》2011年第2期159-161,235,共4页Science and Technology of Food Industry

基　　金：安徽省教育厅重点项目(KJ2008A077)

摘　　要：以酒曲中筛选到的酵母菌A4为出发菌株,用紫外线对其原生质体进行物理诱变,经过三级筛选得到突变高产菌株A4-20。以麦芽汁为基质发酵72h后,酒精度为4.93%,较出发菌株提高了28.7%。经过连续转接10代,A4-20的发酵性能表现稳定。用其对6种高淀粉品种甘薯淀粉进行发酵实验,得出3个品种的酒精产量均达14%以上,其中徐薯22酒精产量达到最高14.87%,出酒率为38.1%,经比较,徐薯22、皖薯3号和199031-1更适合应用于酒精产业。The current study was to select A4 from distillers yeast as original strain. Strain A4-20 was screened as a high-alcohol-yield strain by UV-mutation of protoplast and three steps screening method. Through wort fermentation for 72h,the alcohol content reached 4.93%,which was 28.7% higher than the original stain. After switched over 10 generations,and the fermentation by A4-20 was not significant difference. Using A4-20 fermented the starch of 6 high starch varieties of sweet potato,the results showed that the alcohol concentration of three varieties reached more than 14%. The highest alcohol concentration and yield of liquor in Xushu 22 was 14.87% and 38.1%,respectively. Xushu 22,Wanshu 3 and 199031-1 were comparatively suitable for alcohol industry.

关 键 词：原生质体 紫外线诱变 甘薯 酒精 发酵 

分 类 号：TS262.2[轻工技术与工程—发酵工程]