发酵梨酒中产香酵母的分离、鉴定及生物学特性的研究  

Study on isolation and identification of a producing aroma yeast and its biology characteristics

作　　者：张大为[1] 张洁[1] 洪磊东[1] 张丹[2] 高健[1] 梁芳[1] 

机构地区：[1]湖南科技大学生命科学学院,湖南湘潭411201 [2]陕西科技大学生命科学学院,陕西西安710021

出　　处：《食品工业科技》2013年第2期179-181,185,共4页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划资助项目(2006BAD04A11-04)

摘　　要：从自然发酵的梨酒中分离筛选出一株产香浓郁且糖利用率低的酵母菌,对其生物学特性进行了详细的研究,并通过26SrDNA D1/D2序列分析手段将该酵母菌鉴定到种。研究结果表明：该菌种在生长4h后进入对数生长期,16h后进入稳定生长期;最适生长温度为28℃,其范围为26~32℃;最适pH为5.5,范围为5.1~5.9;在发酵的第6d的香气最浓,其总酯含量达到0.38g/L。经过26SrDNA D1/D2序列分析鉴定为东方伊莎酵母（Issatchenkia orientalis）,命名为Issatchenkia orientalisYS03。A yeast with good capacity of producing flavor aroma and low sugar utilization was isolated from the natural fermented pear wine. The biology characteristics of this yeast were studied in detail. It was identified by 26S rDNA D1/D2 sequence analysis. The strain entered in the logarithmic growth phase after 4 hours and the stable growth period after 16 hours. The optimum growth temperature and the temperature range were respectively 28℃ and 26 ~32℃ . The optimum growth pH and this range were 5.5 and 5.1 ~5.9. The most intense aroma produced in the 6th day of the fermentation. The total ester of the pear wine reached 0.38g/L. The yeast was indentified as Issatchenkia orientalis named Issatchenkia orientalis YS03.

关 键 词：梨酒 酵母 筛选 鉴定 香气 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]