1株浓香型白酒酵母对糟醅的乙醇发酵作用  

The Effects of a Yeast Strain Isolated from Luzhou-flavor Liquor on Alcohol Fermentation from Fermented Grains

作　　者：王涛[1,2] 郑通文[1] 游玲[2] 陈云宗 周瑞平 王松[1] 冯瑞章[2] 

机构地区：[1]宜宾学院生命科学与食品工程学院,四川宜宾644000 [2]宜宾学院发酵资源与应用四川省高校重点实验室,四川宜宾644000 [3]宜宾叙府酒业有限公司,四川宜宾644000

出　　处：《食品与发酵工业》2012年第3期49-53,共5页Food and Fermentation Industries

基　　金：四川省科技厅支撑计划项目(2008NZ0031;2010NZ0091);四川省科技厅应用基础项目(2009JY0149);四川省教育厅重大培育项目(09ZZ039);四川省属高校白酒生产技术创新团队建设计划资助;宜宾市科技专项研究项目(200805303;2010ZGY016)

摘　　要：将1株分离自浓香型白酒糟醅的酵母菌分别接种于装有入窖粮糟和无菌糟醅浸提液中的三角瓶中,发酵后固态糟醅乙醇浓度达到15.0%(V/V,下同),比其空白对照和窖池内正常发酵糟醅分别高8.0%和8.2%;糟醅浸提液中的乙醇浓度也达到了12.3%。经部分生理生化特征检测和26S rDNA D1/D2区系统发育分析,鉴定该菌为伊萨酵母(Issatchenkia sp.),最适生长温度为34℃,在28～40℃下都能生长,能够耐受pH 3.5以下的生长环境。A yeast strain was isolated from fermented grains of Luzhou-flavor liquor,and then inoculated into triangular flasks loaded with the incoming pit grains and the sterile leach liquor of fermented grains.After fermentation,the ethanol concentration of fermented grains reached 15.0%（V/V,the same below）,an increase of 8.0% and 8.2% compared with control and the normal pit fermented grains,respectively.The ethanol concentration of fermented grains reached 15.0%.By analyzing phylogeny based on 26S rRNA D1/D2 gene sequences and physiochemical characteristics,the strain was identified as Issatchenkia sp..Besides,it could survive pH 3.5 or temp 40℃,and the optimum temp was 34℃.

关 键 词：浓香型白酒 酵母 乙醇 糟醅 

分 类 号：TS261.1[轻工技术与工程—发酵工程]