传统麸醋醋醅中一株产香酵母的筛选鉴定及生长特性研究  

Isolation and Identification of Aroma-producing Yeast from Traditional Brewing Mass of Bran Vinegar

作　　者：韩志双[1] 刘军[1] 黄思敏[1] 张锦盛[1] 原海兵[1] 郇阿梅[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2013年第10期41-45,共5页China Condiment

基　　金：发酵资源与应用四川省高校重点实验室资助项目(2010KFZ002)

摘　　要：实验从四川麸醋醋醅中初筛分离得到12株酵母,以其发酵香味、产酒精量和产酯量为标准,筛选得到一株编号为6的菌株,在适宜条件下,其产酒精能力达到0.8825mL/dL,产酯量达到3.66g/L。经菌落特征观察和镜检及Biolog微生物自动鉴定系统对这一株菌种进行鉴定,编号为6的菌种被鉴定为粟酒裂殖酵母。同时对其生长特性进行研究。12 strains of aroma-producing yeast are separated successfully from brewing mass of Sichuan bran vinegar. There are three screening criteria for separating the strains, which are the fermentation flavor, the alcohol yield and the ester yield. Results： A yeast numbered 6 whose alcohol yield reaches 0. 8825 mL/dL and the ester yield reaches 3. 66 g/L under the optimum conditions. After observing the colony characteristics, microscopic examination and physiological and biochemical test, using Biolog automated microbes identification system to identify the strain, the result shows that number 6 aroma-producing yeast is Schizosaccharomyces pombe. At the same time, research on its growth char- acteristics.

关 键 词：醋醅 香酵母 筛选Biolog鉴定系统 生长特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]