番木瓜酒产香酵母的筛选与鉴定  

Isolation and Identification of Aroma-producing Yeast for Papaya Wine

作　　者：古其会[1] 刘四新[1] 李从发[1] 

机构地区：[1]海南大学食品学院,海南海口570028

出　　处：《食品科学》2013年第21期193-197,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD76B04)

摘　　要：从多种成熟水果的果肉、果皮、果园土壤以及自然发酵的番木瓜酒中,分离出121株酵母菌。其中从番木瓜酒中分离出一株酵母菌P3-3,该菌株在乙醇体积分数18%,SO2质量浓度300mg/L,pH2.1时能发酵产气。由该菌株发酵制成的番木瓜酒总酯含量达到6.53g/L,乙醇体积分数达到12%,而且香气浓郁、独特。经形态和分子生物学鉴定,该菌株为梅奇酵母(Metschnikowiasp.)。One hundred and twenty-one yeast stains were isolated from the pericarps and pulps of various tropical and subtropical fruits, soils and papaya wine. A yeast strain P3-3 with excellent performance for the fermentation of papaya wine was selected. This strain exhibited powerful gas-producing and fermentation capabilities in 18% （v/v） of ethanol, 300 mg/L of SO2, and pH 2.1. The strain P3-3 could form unique flavor of its own. P3-3 was identified as Metschnikowia sp. and contribute to the aroma complexity of papaya wine.

关 键 词：番木瓜(Carica PAPAYA L ) 果酒 产香酵母 分离 鉴定 梅奇酵母(Metschnikowia SP ) 

分 类 号：Q939.97[生物学—微生物学]