酒曲用嗜杀酵母的选育及其生长发酵特性研究  

Research on breeding of killer yeasts used for xiao-qu and the fermentation characteristics

作　　者：张涛[1] 张莉嫔[2] 张凤英[1] 罗秋水[1] 

机构地区：[1]江西农业大学食品科学与工程学院,江西南昌330045 [2]宜春学院化学与生物工程学院,江西宜春336000

出　　处：《中国酿造》2012年第7期35-40,共6页China Brewing

基　　金：江西省教育厅一般课题(GJJ11408)

摘　　要：通过原生质体融合技术选育到一株嗜杀酵母Sa2,对Sa2的嗜杀特性及其和出发菌株(酿酒酵母1445)的生长发酵特性进行对比研究。结果表明,嗜杀酵母Sa2既对麸皮中的主要杂菌有不同程度的抑制作用,又不影响小曲根霉菌的正常生长;其最适生长发酵温度为30℃,最适pH值为6.5,Sa2与出发菌株相比表现出较好的耐酒精和耐糖特性;用Sa2发酵籼米酒醪酒精度可达15.2%vol。嗜杀酵母Sa2可以用于低碳模式(生料或生熟料混合)生产小曲。Breeding a killer yeast with the protoplast fusion technology,then researched its killing characteristics and compared the growth and fermentation characteristics with its parent strains.The result showed that Sa2 not only have inhibitory action on main microorganism in the bran,but also had no influence on growth of Rhizopus oryzae in Xiaoqu.Its best growth and fermentation temperature was 30℃,best pH value was 6.5,and it showed better resistance to high concentration of alcohol and glucose than its parent strains.Alcohol content of the mash reached 15.2%vol,which long-shaped rice was fermented by Sa2.The Sa2 will be used for product Xiaoqu in a low carbon mode（uncooked materials or cooked and uncooked mixed）.

关 键 词：原生质体融合 嗜杀酵母 抑菌 生长特性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]