杨梅汁中酿酒酵母的分离、鉴定及生长特性的研究  

Studies on the Isolation, Identification and Growth Characteristics of the Yeast in Myrica rubra Juice

作　　者：谢建华[1] 庞杰[2] 何佳滨[1] 郑佳俐[1] 王文成[1] 

机构地区：[1]福建漳州职业技术学院食品与生物工程系,福建漳州363000 [2]福建农林大学食品科技学院,福州350002

出　　处：《中国农学通报》2011年第14期64-68,共5页Chinese Agricultural Science Bulletin

基　　金：福建省教育厅科技项目"杨梅系列产品深加工技术研究与产业化"(JB10239);漳州职业技术学院科研究项目"杨梅深加工关键技术研究与产品开发"(zzy0818)

摘　　要：为筛选得到适合发酵杨梅果酒的酵母菌株,从优质自然发酵杨梅汁中分离筛选到一株酵母Y-9,对该酵母菌进行形态学鉴定、生理生化等试验,结果显示,杨梅酒中的酵母菌为郎比可酒香酵母(Brettanomyces lambicus)。该菌在麦芽汁中的最适生长温度为34℃,最低和最高生长温度分别为10℃和39℃;最适生长pH为4.5,最低和最高生长pH分别为2.5和9.0;耐酒精为14%。In order to achieve qulity yeast for Myrica rubra wine, a strain of Y-9 was isolated from the natural fermented Myrica rubra juice. In this paper, the morphological identification of yeast, and other physiological and biochemical tests. The results showed that Y-9 was Brettanomyces lambicus. The growth characteristics of the selected yeast in malt extract was studied. The optimum growth temperature was 34℃, while the minimum and maximum growth temperatures were 10℃ and 39℃ respectively. The optimum growth pH value was 4.5, while the minimum and maximum growth pH values were 2.5 and 9.5 respectively. The maximum concentration of ethanol permitting growth was 14%.

关 键 词：杨梅 酵母菌 分离 鉴定 生长特性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]