无花果内源酵母的筛选及鉴定  

Screening and identification of endogenous yeast from fig fruit

作　　者：邓星星[1] 江英[1] 卢志强[1] 王璐[1] 陈国刚[1] 王陈强[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《中国酿造》2015年第8期22-27,共6页China Brewing

基　　金：国家自然科学基金项目(31260388)

摘　　要：为了获得无花果酿酒酵母的优选菌株,从自然发酵的无花果汁中分离纯化,初步筛选出两株酵母菌SUYX-02和SUYX-03。对比研究其在不同温度、p H值、接种量条件下的生长特性并探究其二氧化硫和酒精的耐受性,最终选择了酵母菌SUYX-03作为发酵菌株并测试该菌株的发酵性能。结果表明,该酵母菌的适宜生长温度为30℃,适宜p H值为5.5,具有14%vol的酒精耐受性和300 mg/L的二氧化硫耐受性。对该酵母菌进行形态学和生理学特征鉴定以及内转录间隔区(ITS)序列分析,最终鉴定出菌株SUYX-03属于酵母属(Saccharomyces)中的酿酒酵母(Saccharomyces cerevisiae)。In order to obtain the suitable yeast for fig wine brewing, two strains of SUYX-02 and SUYX-03 were isolated and purified from the fig juice. The growth characteristics of two selected yeasts were compared and studied at different temperature, pH and inoculums, and the ethanol and SO2 tolerance of the yeast were studied. Finally, yeast SUYX-03 was selected as fermentation strain and the fermentation characteristics were determined. Results showed that the optimal growth condition of the yeast was temperature 30 ℃, pH 5.5, and the strain can tolerant 14%vol alcohol and300 mg/L SO2. Based on the colony morphology, physiological characteristics, and the internal transcribed spacer sequences analysis, the yeast was identified as Saccharomyces cerevisiae.

关 键 词：无花果 筛选 鉴定 酿酒酵母 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]