无花果内源酵母的筛选、鉴定及发酵性能测试  

Screening and Identification of Endogenous Yeast from Fig Fruit and the Fermentation Capability Testing

作　　者：董亚晨[1] 戴忆宁 蔡瑾[1] 张俊[1] 陈启和[1] 

机构地区：[1]浙江大学食品科学与营养系,杭州310058

出　　处：《中国食品学报》2014年第8期240-247,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：教育部新世纪优秀人才支持计划(NCET-12-0482);浙江省自然科学基金项目(LY12C20009;LY13H300003);浙江省大学生科技创新活动计划(新苗人才计划)

摘　　要：为获得适于无花果酒酿造的内生酿酒酵母,从无花果果实中分离筛选得到生长丰度较高的两株酵母菌,对比其在不同温度、pH、接种量下的发酵性能,选择酵母ZJUY2作为发酵菌株,探究其对酒精和SO2的耐受性,以及在不同甲醇浓度条件下,酒精度、甲醇和杂醇油的生成情况。结果表明,ZJUY2的适宜生长温度34℃,适宜pH 6.0,具有17%(体积分数)的乙醇耐受性和高于350 mg/L的SO2耐受性。经ITS序列分析鉴定为酿酒酵母(Saccharomyces cerevisiae),适用于无花果酒的发酵。The purpose of the research was to obtain a suitable yeast for production of the fig wine from fig fruit. The fermentation capability of two selected yeasts was compared at different temperature, pH and inoculum size, and the yeast strain ZJUY2 was screened and identified as a suitable strain. It can endure 17% alcohol and 350 mg/L S02, with an optimum temperature of 34 ℃ and pH of 6.0. Meanwhile, the metabolic changes of alcohol, methanol and fusel oil was investigated under the condition of different methanol concentration, the strain ZJUY2 was identified as Saccha- romyces cerevisiae and proved to be the right yeast suitable for brewing fig wine.

关 键 词：无花果 内源酵母 筛选 鉴定 发酵性能 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]