一株具有嗜杀性能的柠檬形克勒克酵母KY-13c的应用特性研究  

Study on application of a strain of Kloeckera apiculata KY-13c with killer performance

作　　者：武晋海[1,2] 张列转[3] 杨文晶[1] 董福[4] 冯叙桥[1] 

机构地区：[1]渤海大学食品科学研究院辽宁省食品安全重点实验室,辽宁锦州121013 [2]山西师范大学食品科学学院,山西临汾041004 [3]山西省临汾市人民医院,山西临汾041000 [4]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品工业科技》2015年第24期151-154,158,共5页Science and Technology of Food Industry

基　　金：山西省科技厅攻关计划(农业)项目(20130311029-1)

摘　　要：对一株从柿果园分离的具有嗜杀性能的柠檬形克勒克酵母(Kloeckeera apiculate)KY-13c进行了发酵特性研究,包括在不同p H、温度、酒精度、糖度下的生长规律和嗜杀能力分析,并对其发酵能力及对敏感菌株汉逊异常酵母TJ09(Hanseniospora uvarum)在发酵液中的抑制作用进行了研究。结果表明,KY-13c最适生长条件为p H5.5,温度30℃,发酵液还原糖10%,最适嗜杀能力条件为p H6.0,温度35℃,发酵液还原糖10%;发酵过程中酒精的积累会对KY-13c的生长及嗜杀能力产生抑制作用;经活化KY-13c液体培养物,以10%接种于敏感菌株汉逊异常酵母TJ09对数期发酵液,KY-13c能在5 d内形成新的生长优势,数量达到1010 CUF/m L;发酵第8 d,残糖和二氧化碳失重达稳定值,分别为3.1 g/L和5.6 g/L,表现出了较强的发酵性能。Fermentation characteristics of killer yeast KY-13c（Kloeckeera apiculate） isolated from a persimmon orchard were investigated for possible use in persimmon wine production. The growth and killer ability of KY-13 c were analyzed under different p H,temperatures,alcohol contents and sugar degrees. Furthermore,its fermentation ability and inhibition function on sensitive yeast TJ09（ Hanseniospora uvarum） in fermentation liquid were also studied. The results showed that the optimal growth condition for KY-13 c was p H5.5,temperature30 ℃,and 10% reducing sugar in the fermentation liquid and its optimal killer ability was observed under conditions of p H6.0,temperature 35 ℃,and 10% reducing sugar in the fermentation liquid. Alcohol accumulation during fermentation process resulted in inhibition on both growth and killer ability of KY-13 c. Nevertheless,KY-13 c reformed new dominated growth as indicated by its number reached 1010CFU/m L within 5 days after its activated culture being inoculated by 10% to the end-of-logarithmic fermentation liquid of sensitive yeast strain TJ09. And on the 8th day after the inoculation,KY-13 c showed strong fermentation capacity with residual sugar and carbon dioxide loss values stable at 3.1 g/L and 5.6 g/L,respectively.

关 键 词：柿果酒 嗜杀酵母 应用特性 发酵能力 

分 类 号：TS201.3[轻工技术与工程—食品科学]