野生猕猴桃果酒酵母的筛选鉴定及耐受性的研究  

Screening,identification and tolerance of Saccharomyces cerevisiae for wild kiwifruit wine fermentation

作　　者：徐清萍[1] 朱广存[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《中国酿造》2011年第7期120-123,共4页China Brewing

基　　金：河南省高等学校青年骨干教师资助计划(2010GGJS-112)

摘　　要：文中主要筛选适合野生猕猴桃果酒发酵的酵母。通过显微镜观察和WL培养基的颜色变化,初筛出酵母菌136株。采用杜氏管发酵法,CO2失重比较法,猕猴桃果汁发酵法等从中复筛出两株发酵能力好、絮凝能力强、产香较好的菌株:YM-7和YM-210,初步鉴定均为酵母属的酿酒酵母。对YM-7菌种进行了耐受性研究,结果表明YM-7对葡萄糖、酒精度、酸度、NaCl和SO2具有较高耐受性,可作为野生猕猴桃发酵专用菌种或选育野生猕猴桃专用菌种的出发菌株。Yeasts suitable for wild kiwifruit wine fermentation were screened in this paper. 136 strains were primarily screened by microscope observation and color variation in WL medium. Two yeast strains which had good fermentation ability, flocculation ability and aroma were selected by Durham tube test, CO2 weight loss and kiwifruit juice fermentation. The two stains named YM-7 and YM-210, respectively, were preliminarily identi- fied as Saccharomyces cerevisiae. The strain YM-7＇ s tolerance was tested. It showed that YM-7 had a good tolerance to high content of sugar, alcohol, acidity, salt and SO2, and could be directly used for wild kiwifruit wine fermentation or as the original strain for breeding new strains.

关 键 词：猕猴桃 酵母菌 筛选 耐受性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]