桑葚果酒专用酵母的分离、筛选及鉴定  

The isolation,screening and identification of yeasts for mulberry wine

作　　者：曹倩雯[1,2] 郑飞云[1,2] 赵佳迪 张明芳[1,2] 李佳泰 王金晶[1,2] 李崎[1,2] 

机构地区：[1]江南大学,工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《食品与发酵工业》2017年第3期94-98,共5页Food and Fermentation Industries

基　　金：江苏高校优势学科建设工程资助项目(PAPD);国家高新技术研究发展计划(863计划,No.2013AA102106-03);国家自然科学基金(No.31271919,No.31571942,No.31301539,No.31601558,&No.31601445);江苏省自然科学基金(BK20150159);江苏基础研究资助项目(JUSRP51306A,JUSRP51402A&JUDCF13008)

摘　　要：以市售桑葚为分离源,从其自然发酵醪液中分离得到42株酵母,通过杜氏小管发酵法初筛,产酒精能力复筛,耐SO2能力及香气活力值(odor activity value,OAV)三级筛选,最终得到最优菌株JNB-14。采用18S rDNA序列鉴定,确定其与1株酿酒酵母Saccharomyces cerevisiae(序列ID:AFD50639.1)有最高匹配度,为100%。A total of 42 yeast strains were isolated from natural fermented mash of commercially available mulberries. Through duchenne tubular screening, alcohol yield ability test, SO2 resistance ability test and odor activity value （odor activity value, OAV） screening, the optimal strain JNB-14 was obtained finally. The 18S rDNA sequence amplification was conducted for molecular biology identification of JNB-14 and it turned out to have the highest degree of match （ 100% ） with Saccharomyces cerevisiae（sequence ID ： AFD50639.1 ）.

关 键 词：桑葚果酒 酵母 筛选 鉴定 

分 类 号：TS261.11[轻工技术与工程—发酵工程]