浓香型白酒生产中耐酒精酵母菌的选育研究  

The Breeding of a Ethanol-tolerance Yeast Strain for Nongxiang Baijiu(Liquor) Production

作　　者：赖颖[1] 郭婕[1] 郭静娜[1] 

机构地区：[1]周口师范学院,生命科学与农学学院,河南周口466001

出　　处：《酿酒科技》2015年第1期31-36,共6页Liquor-Making Science & Technology

基　　金：浓香型白酒窖泥酒曲中优良酵母菌的筛选及发酵特性的研究(14B416008);2014年度河南省教育厅科学技术研究重点项目

摘　　要：以宋河酒厂窖泥、酒糟、酒厂废水为样品,从中分离出100株菌株,经初筛、复筛和酒精发酵试验,最终获得1株耐酒精度为18%vol酵母菌,编号为A16。通过单因素实验确定最佳发酵条件为:发酵温度30℃、p H值4.5、碳源为葡萄糖、氮源为复合氮源(酵母膏和蛋白胨的比例为2∶1)、无机盐为Mg SO4·7H2O、接种量为10%、转速100 r/min、装液量为150 m L/250 m L;通过正交试验确定培养基最佳配比为:葡萄糖25%,酵母膏2%,蛋白胨1%,Mg SO4·7H2O 1%,(NH4)2SO41%,KH2PO41%,菌株A16的酒精得率70%。In this study, 100 yeast strains were isolated from pit mud, distillers＆#39; grains, and waste water in Songhe Distillery. After primary screening, secondary screening, and ethanol fermenting test, an ethanol-tolerance yeast strain named A16 （tolerating 18%vol alcohol content） was finally obtained. The optimum fermentation conditions of A16 were summed up as follows by single factor test：fermenting temperature at 30℃, initial pH value was 4.5,carbon sources composed of glucose, nitrogen source was complex nitrogen source （the ratio of yeast extract and peptone was 2∶1）, inorganic salts was MgSO4·7H2O, the inoculating amount was 10%, the rotating speed was 100 r/min, and liquid-filling volume was 150 mL/250 mL. Besides, the best proportioning of culture mediums for A16 was determined through orthogonal test as follows：25%glucose, 2%yeast extract, 1%peptone, 1%MgSO4＆#183;7H2O, 1%（NH4）2SO4, and 1% KH2PO4. As a result, ethanol yield of strain A16 was 70%.

关 键 词：微生物 耐酒精酵母菌 选育 筛选 发酵特性 白酒 

分 类 号：TS261.11[轻工技术与工程—发酵工程]