杨梅果酒酿造酵母的筛选、鉴定及耐受性研究  

Study on screening and identification of brewing yeasts for Chinese bayberry wine and its tolerance capacity

作　　者：杜晶[1] 余培斌[2] 苏琪[1] 丁占生[1] 范柳萍[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学粮食发酵工艺及技术国家工程实验室,江苏无锡214122

出　　处：《食品与发酵工业》2015年第9期34-39,共6页Food and Fermentation Industries

基　　金：十二五科技支撑项目(2012BAD31B05);公益性行业(农业)科研专项(201303073-1)

摘　　要：从杨梅果园周边环境及杨梅自然发酵醪中共分离得到152株酵母菌,通过TTC显色法、杨梅汁杜氏管法及三角瓶发酵法进行三级筛选,共得到4株酵母在产气性能、色泽及风味方面比较突出,分别为110号、147号、151号及152号,经过分子生物学鉴定,确定4株菌分别为克鲁弗毕赤酵母、有孢汉逊酵母、库德里阿兹威氏毕赤酵母和酿酒酵母。将筛选到的4株酵母进行耐受性测试,其中152号耐受性最好,在酒精含量18%vol、SO_2含量250 mg/L、糖含量50%和pH1.5的条件下均有较好的产气性能,非常适合杨梅果酒的酿造;110号、147号和151号可用于生产低醇果汁饮料、酿造低酒精度果酒或与产酒力高的果酒酵母混合发酵时增香。From the environment of Chinese bayberry orchard and the bayberry natural fermentation mash, 152 yeast strains were isolated. By TTC staining method, duchenne tube method and triangle bottle fermentation, 4 yeast strains with No. 110, 147, 151 and 152 were selected for their prominence on gas properties, color and flavor, and were confirmed as Pichia kluyveri, Hanseniaspora uvarum, Pichia kudriavzevii and Saccharomyces cerevisiae respectively by molecular biological identifiction. The tolerance capacity test showed that No. 152 has the best performance, it had a better gas performance under the condition of the alcohol content of 18 % , SO2 content of 250 mg/L, sugar content of 50% and pHI. 5, and was very suitable to brew Chinese bayberry wine. The yeast strains with No. 110, 147 and 152 could be used to produce low alcohol juice drinks and wine or mix with yeasts which can highly produce alcohol to increase aroma during fermentation.

关 键 词：杨梅果酒 酵母 筛选 鉴定 耐受性 

分 类 号：TS261.11[轻工技术与工程—发酵工程]