废糖液酒精发酵中酵母菌的分离、筛选和验证  

Separation, Screening and Verification of Yeast for Alcoholic Fermentation of Waste Syrup

作　　者：成少宁 许先猛 马欣 张增帅 郭俊花 

机构地区：[1]运城职业技术学院有机食品工程系,山西运城044000

出　　处：《食品与发酵科技》2016年第1期6-10,共5页Food and Fermentation Science & Technology

基　　金：山西省高等学校科技创新项目(20141123)

摘　　要：本研究为了筛选适合废糖液进行酒精发酵的优良酵母菌种,对来自废糖液和苹果皮中天然存在的酵母菌进行富集培养和分离,通过TTC显色法、杜氏管发酵法、二氧化碳失重法三级筛选选出合适的菌株,通过镜检和生长曲线以及发酵七天的还原糖、总酸和酒精度的测定来进一步检验入选菌株的发酵性能。结果表明,富集和分离的185株菌经过三级筛选选出的D7酵母菌发酵性能优良,发酵7d的酒精度达到了11.6%vol,明显高于对照菌的10.4%vol,并且其对数期和稳定期都较长,是废糖液酒精发酵的优良菌株。In order to obtain yeast suitable for the alcoholic fermentation of waste syrup, naturally occurring yeast were cultured and isolated from the fermentation broth and apple. Suitable strain was screened through TTC chromogenic assay, duchenne tube fermentation method and carbon dioxide weight loss method, fermentation performance was checked by microscopy and growth curve, as well as the chang regularity of reducing sugar, total acidity and alcohol degree. The results shows that 185 yeast strain were cultured and isolated, D7 yeast has excellent fermentation performance. After 7d fermentation of D7 yeast, the alcohol degree was 11.6%, significantly higher than the control strain of 10.4%, and its logarithmic and steady phase has a longer period. D7 strain was suitable for the alcoholic fermentation of waste syrup.

关 键 词：废糖液 酵母菌 酒精发酵 

分 类 号：TS261.11[轻工技术与工程—发酵工程]