蜂蜜酒生香酵母产酯性能比较和产酯条件研究  

Comparison of the ability and condition of ester production of the aroma yeast in mead fermentation

作　　者：陶树兴[1] 苏蕊[1] 薛静[1] 田泽英[1] 丛寅[1] 柴霞[1] 

机构地区：[1]陕西师范大学生命科学学院,陕西西安710062

出　　处：《食品工业科技》2011年第10期234-238,共5页Science and Technology of Food Industry

基　　金：陕西省社会发展攻关项目(2009k11-03)

摘　　要：对6株生香酵母在蜂蜜酒发酵中的产酯性能进行比较,探讨生香酵母的产酯条件,为蜂蜜酒的发酵提供参考。结果表明,异常汉逊酵母异常变种(Hansenula anomala var.anomala)1437产酯最高,为0.8431g/L;该菌株产酯开始时的乙醇浓度以5%～6%比较合适,最适pH为5,最适温度为25～28℃,装液量以40%～50%较好,连续振荡不利于产酯;接种生香酵母2d后再接入1%酿酒酵母(Saccharomyces cerevisiae)1306能促进异常汉逊酵母异常变种1437产酯。Compared with the ability of ester production of the 6 strains of aroma yeast and discussed the condition of ester production of the aroma yeast in mead fermentation. The results showed that the strain of the highest production total ester content was Hansenula anomala var. anomala 1437,which was 0.8431g/L. For 1437,the good condition of producing ester were as follow： the initial alcohol contents was 5%-6%,the pH was 5,the fermentation temperature was at 25-28℃,loading volume was 40%-50%,continuous oscillations prevent producing ester,after two days of fermentation,adding 1% Saccharomyces cerevisiae 1306 increased the total ester contents in mead.

关 键 词：蜂蜜酒 生香酵母 总酯 产酯条件 

分 类 号：TS201.3[轻工技术与工程—食品科学]