武陵山区桑葚酿酒酵母菌种筛选研究  

Screening of mulberries wine yeast in Wuling mountain area

作　　者：王杰利[1] 潘丽梅[1] 王殿东[1] 戴玄[1] 

机构地区：[1]长江师范学院,重庆408100

出　　处：《中国酿造》2014年第7期72-77,共6页China Brewing

基　　金：武陵山区研究中心开放基金(WLYF2012002)

摘　　要：采用成熟的武陵山桑葚为原料,对其自然发酵液中的酵母菌进行筛选鉴定,经过初筛、复筛,得到4株起酵快、有明显酒香的优良的酵母菌。通过形态观察与生理生化试验鉴定,分别是红酵母属(Rhodotorula)中的胶红酵母(Rhodotorula mucilaginosa)、有孢汉逊酵母属(Hanseniaspora)中的酒有孢汉逊酵母(Hanseniaspora vineae)、假丝酵母属(Candida)中的近平滑假丝酵母(Candida parapsilosis)、酵母属(Saccharomyces)中的酿酒酵母(Saccharomyces cerevisiae)。并对这4种酵母菌进行了生长特性、残糖量、乙醇产量进行研究,为将来利用所筛选的酵母菌取代普通市售的葡萄酒酵母在桑葚酿酒工艺中的应用研究奠定了理论基础。M ature m ulberry in W uling m ountain w as used as raw m aterial,and the yeast in natural fermented liquid w as screened and identified.A tter prelim inary screening and secondary screen,four strains ofyeast with fast ferm entation characteristic and obvious bouquetw ere acquired.Through m orphology observation and physiobgical and biochem ical identification,the four strains were identified as Rhodotorula mucilaginosa,H ansen iaspora vineae,C andida parapsilosisand Saccharom ycescerevisiae.The grow th characteristics,residual sugar am ount and ethauolproduction ofthe fourkinds ofyeastw ere studied,inorder to lay a theoreticalfoundation for the application of screened yeastto replace tihe ordinary com m ercial wine yeast in mulberry winemaking.

关 键 词：武陵山 桑葚酵母 筛选 鉴定 

分 类 号：TS262.91[轻工技术与工程—发酵工程]