香蕉酒嗜杀野生酿酒酵母的筛选  

Screening of killer yeast from wild Saccharomyces cerevisiae in banana wine

作　　者：杨东升[1,2] 罗先群[2] 王新广[2] 

机构地区：[1]海南低碳经济政策与产业技术研究院,海南海口570228 [2]海南大学材料与化工学院生物工程系,海南海口570228

出　　处：《中国酿造》2013年第2期57-60,共4页China Brewing

基　　金：海南省科技厅科研基金资助项目(312079)

摘　　要：该研究采用从香蕉酒醪中初筛获得的嗜杀野生酿酒酵母进行热冲击处理和紫外诱变(灯管功率20W,波长254nm,照射距离为50cm);经2,3,5-氯化三苯基四氮唑(TTC)的显色筛选,获得了5株呈深红色菌落的突变株;通过麦芽汁发酵对比,选定一株优良菌株。该菌株在麦芽汁糖度为10°BX,温度为20℃的条件下发酵7d,发酵液最终的糖度为1.71g/L,最终pH值为3.8,可溶性固形物为2.86%,酒精体积分数为4.2%vol。A strain of killer yeast obtained from banana wine mash was treated by heat shock and ultraviolet ray （UV） （power： 20W, wavelength： 254 nm, irradiation distance： 50 cm）, with varied exposure time. Five mutant phenotype colonies were obtained by the method of 2, 3, 5-Chloride Triph- enyl Tetrazolium（TTC） screening. One mutagenic killer strain had highest yield of alcohol was selected through wort fermentation. And the final sug- ar was 1.71g/L, the fmal pH 3.8, soluble solids 2.86%, and the alcoholicity was 4.2%（V/V） after 7d fermentation of 10°BX wort at 20℃.

关 键 词：香蕉酒 嗜杀酵母 热冲击 紫外诱变 筛选 

分 类 号：TS261.1[轻工技术与工程—发酵工程]