陕西地区苹果酒酵母的选育及发酵工艺研究  

Screening and fermentation technology of Saccharomyces cerevisiae in Shaanxi province

作　　者：王艳[1] 王汉屏[2] 翟文俊[2] 陈晨 

机构地区：[1]陕西省微生物研究所,西安710043 [2]陕西学前师范学院,西安710062 [3]陕西乾宁健康食品有限公司,西安710043

出　　处：《食品科技》2016年第10期5-9,共5页Food Science and Technology

基　　金：陕西省教育厅产业化培育项目(2013JC06);陕西省科学院青年人才培养专项(2015K-18)

摘　　要：从陕西地区苹果产区的苹果皮中分离出酵母菌株58株,经初筛、复筛后得到一株发酵能力优良的菌株YQ7,通过5.8Sr DNA ITS基因序列测定基因比对,YQ7的基因同源性与酵母菌属的酿酒酵母的基因相似度为99.7%,结合菌落形态特征及显微特征,鉴定菌株YQ7为酿酒酵母(Saccharomyces cerevisiae)。通过正交试验对菌株YQ7的发酵工艺进行研究,结果显示,该菌株的最佳发酵工艺参数为初始糖度230 g/kg,接种量1 g/L、温度25℃、初始p H为4,以该发酵工艺参数进行发酵,所得果酒的酒精度可达12.3 v/v,且酒香浓郁,口感协调。58 strains of yeast strains were isolated from apple epidermis in Shaanxi province. After primary screening and secondary screening, we obtained that yeast strain YQ7 showed excellent fermentation ability. According to 5.8Sr DNA ITS region gene sequence analysis, YQ7 gene homologous and yeasts of the genus Saccharomyces cerevisiae gene similarity is 99.7%, combined with colony morphology and microscopic characteristics. YQ7 was identified as Saccharomyces cerevisiae, combined with colony morphology and microscopic characteristics. YQ7 was identified as Saccharomyces cerevisiae. YQ7 fermentation process was optimized by orthogonal tests. The results showed that, the best fermentation parameters that was the initial concentration of sugar 230 g/kg, inoculation amount of 1 g/L, temperature of 25 ℃, initial p H value of 4. Based on these the fermentation process parameters, alcohol content of apple wine can reach 12.3 v/v, the wine taste fruity and coordination.

关 键 词：陕西 苹果酒酵母 选育 发酵工艺 

分 类 号：TS261.11[轻工技术与工程—发酵工程]