陕西稠酒小曲中高产酒精酵母的筛选和鉴定  

Selection and identification of high alcohol yield producing yeast strain in glutinous rice wine of Shaanxi liqueur yeast

作　　者：贺小贤[1] 常海山[1] 丁勇[1] 余泽红[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021

出　　处：《食品科技》2011年第3期10-13,共4页Food Science and Technology

基　　金：2010年陕西省自然科学基金项目(2010JM2004);陕西省科学基金计划项目(2010K05-03)

摘　　要：从陕西糯米稠酒小曲中分离得到11株酵母菌,经过产气性能实验、TTC显色实验,初筛得到4株酵母,再通过发酵实验复筛,最终筛选出1株高产酒精酵母Y11。该菌株在28℃条件下,静止发酵96h后酒精体积分数可达10.5。通过形态分析和生理生化实验鉴定为酵母属(Saccharomyces)的酿酒酵母(Saccharomyces cerevisiae)。Four strains of yeasts were selected and purified from liqueur yeast used in the production of Shaanxi glutinous rice wine. After primary selecting in terms of ability of gas producing and TTC coloration test,4 yeasts were obtained for further ferment experiment. Results of experiments showed that yeast Y11 is the perfect strains for high alcohol yield producing. It was identified as Saccharomyces cerevisiae through morphological analysis and physiobiochemical experiment. Under the condition that the temperature is 28 ℃,and fermen-tation time is 96 hours,the alcohol yield is 10.5.

关 键 词：糯米稠酒 小曲 酵母菌 分离 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]