适合米酒酿造酵母的分离鉴定及葡萄糖发酵特性研究  

Isolation,identification and glucose fermentative characterization of high alcohol yield yeast from rice wine starter

作　　者：伍保龙[1] 伍时华[1] 和晶晶 应玲云 易弋[1] 黄翠姬[1] 

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006

出　　处：《食品工业科技》2014年第17期156-160,166,共6页Science and Technology of Food Industry

基　　金：广西科技攻关项目(桂科攻0782003-2);广西科技大学科学基金(校科自1307105)

摘　　要：采用稀释涂布法，从本地优质米酒酒曲中分离得到27株酵母菌，经初筛和复筛，得到一株产酒精能力强的酵母菌5—1Y。通过菌落、菌体形态观察、生理生化实验和26SrDNA序列分析，鉴定出5—1Y为酿酒酵母。将处于对数生长期的菌种接入含不同葡萄糖浓度（50-320g/L）的YEPD培养基，测定发酵液中葡萄糖浓度和菌体死活率变化，研究5—1Y在不同葡萄糖浓度下的发酵特性。实验结果表明：较高的初始葡萄糖浓度会明显影响该酵母的发酵产酒精能力，5-1Y的最适宜高葡萄糖发酵浓度为230g/L。In this paper,27 yeasts were isolated from the local wineries and one strain with strong capacity of producing alcohol, named .5 - 1Y, was screened. The isolate was identified as Saccharomyces cerevisiae by morphology,biochemical tests and 26S rDNA analysis.The glucose concentration and the mortality of the isolate were detected continuously in YEPD medium,which contained various concentrations of glucose（50-320g/L）,to analyze the fermentation characterization of this yeast.The results revealed that high concentration of initial sugar could affect the fermentation, and the suitable glucose concentration for 5-1Y was 230g/L.

关 键 词：酒曲 分离鉴定 发酵特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]