沙棘果酒酿造中优良酵母菌的筛选及鉴定  

Study on screening and identification of excellent yeast strains for producing sea-buckthorn wine

作　　者：隆文娟[1] 王捷 姚玉军 邬晓萍 陶文沂[1] 

机构地区：[1]江南大学生物工程学院,无锡214122 [2]内蒙古宇航人高技术产业有限责任公司,呼和浩特011517

出　　处：《工业微生物》2011年第5期27-31,共5页Industrial Microbiology

基　　金：国家科技部科技人员服务企业行动项目(2009GA40028)

摘　　要：从成熟的沙棘果皮中筛选得到9株酵母菌,通过产气性能、产酒精能力和发酵力测试试验及对发酵所得的沙棘果酒的感官评价,选出R1为最佳的沙棘果酒酿酒用菌株。该菌株适合在酸度较高的沙棘果汁中进行正常的酒精发酵,起酵快、发酵能力强,发酵所得沙棘果酒品质优,而且酒体澄清透明、色泽红润,具有沙棘果酒的典型风味,适用于果酒生产以及下一步的沙棘果醋生产试验。经过分子生物学鉴定,确定R1为Saccharomyces cerevisiae的一个新菌株。Nine yeast strains were isolated from mature sea-buckthorn peel. With plenty of testing experiments such as the gas formation ability, the alcohol yield and the fermentation capacity, as well as the sensory evaluation of sea-buck- thorn wine fermented by different yeast strains, strain R1 was screened. Strain R1 was a very good strain for making sea- buckthom wine from sea-buckthom juice with high acidity as it starting fermentation fast with strong ability. So as the quality of sea-buckthorn wine produced by R1 was excellent with a clear and transparent wine body, a wine-red color and luster, and a typical model taste of the sea-buckthom wine. Strain R1 was suitable for producing vinegar besides sea- buckthorn wine. By molecular biological method strain R1 was identified as a new strain of Saccharomyces cerevisiae.

关 键 词：沙棘 酵母菌 筛选 

分 类 号：TS262.7[轻工技术与工程—发酵工程]