酒糟中耐高温酵母菌的筛选及分类鉴定  

Isolation and Identification of Thermotolerant Yeast Strains from Maotai Distiller's Grains

作　　者：陈敏会[1,2] 康冀川[1] 雷帮星[1] 郭坤亮[2,3] 

机构地区：[1]贵州大学教育部西南药用生物资源工程研究中心,贵州贵阳550025 [2]贵州大学生命科学学院,贵州贵阳550025 [3]贵州省茅台酒厂(集团)有限责任公司,贵州仁怀564501

出　　处：《酿酒科技》2015年第3期61-64,共4页Liquor-Making Science & Technology

摘　　要：从茅台酒酒糟中分离得到12株酵母菌，在37 47℃条件下进行培养观察。用菌落形态、生理生化实验分析鉴定菌株。结果表明，2株酵母菌能在47℃的高温下生长，分别为1号和2号。根据形态特征（菌落、细胞、子囊孢子、假菌丝、掷孢子）和生理生化特征等，初步将1号和2号酵母菌鉴定为球拟酵母属和酒香酵母属。1号和2号菌株在47℃时生长良好，具有一定的研究价值。In this study, 12 yeast strains were isolated from Maotai distiller’s grains, then they were cultivated at 37 to 47℃, and they were identified through colony morphology analysis and physiological and biochemical analysis. The results suggested that, 2 yeast strains grew well at 47℃and named No.1 and No.2 strain, and they were identified as Torulopsis and Brettanomyces according to their morphological features （colony, cells, ascospores, pseudohyphae and ballistospore） and their biological and biochemical characteristics. Those 2 strains were of certain research values.

关 键 词：耐高温酵母菌 筛选 球拟酵母属 酒香酵母属 

分 类 号：TS261.1[轻工技术与工程—发酵工程]