不同逆境对葡萄酒相关酵母生长特性的影响  

Effects of Different Stresses on the Growth Characteristics of Wine-related Yeasts

作　　者：王凤梅[1] 马利兵[2] 

机构地区：[1]包头轻工职业技术学院,内蒙古包头014030 [2]内蒙古科技大学数理与生物工程学院,内蒙古包头014010

出　　处：《湖北农业科学》2016年第5期1264-1267,共4页Hubei Agricultural Sciences

摘　　要：为了探究葡萄酒相关酵母对不同逆境的耐受性,从内蒙古西部酿酒葡萄产区分离到4株葡萄酒酵母,分别为葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)、酿酒酵母(Saccharomyces cerevisiae)、东方伊萨酵母(Issatchenkia orientalis)及克鲁维毕赤酵母(Pichia kluyveri)。采用杜氏小管发酵法测试这4株酵母对不同逆境(低p H、高酒精度、高浓度SO2、高浓度葡萄糖及高浓度盐)的耐受性。结果表明,葡萄汁有孢汉逊酵母耐低p H能力、耐高SO2能力与耐高盐能力最弱;酿酒酵母耐酒精能力强,耐高糖能力最弱;东方伊萨酵母耐高盐能力弱,耐SO2能力最强;克鲁维毕赤酵母耐酒精能力与耐高盐能力最强。In order to test the resistance of wine-related yeasts on different types of stresses, four strains of wine-related yeasts（Hanseniaspora uvarum,Saccharomyces cerevisiae,Issatchenkia orientalis and Pichia kluyveri）,isolated from wine grape producing area in the western district of Inner Mongolia, were used as materials. Durham tube fermentation were used to test their resistance on different types of stresses（low p H value,high alcohol concentration, high SO2 concentration, high glucose concentration and high salt concentration）. The results showed that Hanseniaspora uvarum had the lowest resistance on low p H value, high SO2 concentration and high salt concentration. Saccharomyces cerevisiae had high resistance on high alcohol concentration, however, had the lowest resistance on high glucose concentration. Issatchenkia orientalis had low resistance on high salt concentration, however, had the highest resistance on high SO2 concentration. Pichia kluyveri had the highest resistance on both high alcohol concentration and high salt concentration.

关 键 词：葡萄酒 酵母 发酵条件 耐受性 逆境 

分 类 号：TS261.1[轻工技术与工程—发酵工程]