自然发酵黑莓果酒中降酸酵母的筛选与鉴定  

Screening and Identification of Strains of Deacidification from Blackberry Wine

作　　者：朱佳娜[1,2] 王英[1] 李思睿[1,2] 董明盛[2] 周剑忠[1] 

机构地区：[1]江苏省农业科学研究院农产品加工研究所,南京210014 [2]南京农业大学食品科技学院,南京210095

出　　处：《中国食品学报》2012年第10期182-187,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：江苏省农业自主创新项目〔cx(10)233〕

摘　　要：目的:筛选适合果酒同步发酵降酸的优良酵母,为开发果酒提供酵母菌资源。方法:采用高效液相色谱法测定发酵液主要有机酸的种类和含量,将传统的生理生化鉴定方法与分子生物学方法相结合,对筛选的菌株进行鉴定。结果:从黑莓自然发酵果酒中分离出9株菌,通过对分离菌株发酵液的高效液相色谱检测,得到降苹果酸效果明显的1株酵母菌(FM-sc-08),经菌落特征、细胞形态、生理生化特性和分子鉴定,该菌株被鉴定为酿酒酵母。Objective：To screen suitable yeast with the function of synchronous fermentation and deacidification . Methods：The composition and content of organic acids in the fermented were determined by HPLC. The yeast was identified by analysis its morphological and physiological and biochemical characteristics. Results：9 strains were isolated from blackberry wine. The strain FM-sc-08 with excellent deaeidification of malic acid was screened out by HPLC.FM-sc-08 strain were identified as Saccharomyces cerevisiae by the analysis of its morphological and physiological and biochemical characteristics and molecular identification.

关 键 词：黑莓酒 菌株筛选 鉴定 生物降酸 

分 类 号：TS262.7[轻工技术与工程—发酵工程]