TTC法在筛选西瓜果酒酵母中的应用  

Application of TTC in Screening Yeast for Watermelon Fruit Wine Production

作　　者：胡晓冰[1] 王振伟[1] 

机构地区：[1]黄河水利职业技术学院,河南开封475004

出　　处：《酿酒科技》2011年第2期69-70,73,共3页Liquor-Making Science & Technology

摘　　要：利用TTC(2,3,5-氯化三苯基四氮唑)作为显色剂对酵母的代谢产物发生呈色反应,可以判断酵母生长过程呼吸酶活力的大小,即酵母产酒精能力的高低,进行快速筛选西瓜酒酵母。筛选出的酵母XH1#在与酿酒酵母和安琪酵母的发酵对比中,其产品西瓜果酒在颜色、气味、口感等感官评定指标方面都比对照样好。In this experiment, TTC was used as a chromogenic regent for the reaction with yeast metabolites, through which the respiratory enzyme activity in yeast （namely, the producing ethanol capacity of yeast） could be judged. Such method was applied for rapid screening of yeast for watermelon fruit wine production. Compared with wine fermented by Angel yeast and S.cerevisiae, wine produced by the screened yeast XH1# had better performance in color, taste, aroma, and other sensory evaluation indexes.

关 键 词：TTC 酵母 西瓜酒 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262.7[轻工技术与工程—食品科学与工程]