高产酒精酵母的分离筛选及耐受性的研究  

Isolation, Screening and Tolerance Study of Yeast Strains with High-Yield of Alcohol

作　　者：郑虹 杜可 韩艳丽 邓加聪 ZHENG Hong;DU Ke;HAN Yanli;DENG Jiacong(School of Ocean Science and Biochemistry Engineering,Fuqing Branch of Fujian Normal University,Fuqing,Fujian 350300;Fujian Universities Engineering Research Center for Modern Facility Agriculture,Fuqing,Fujian 350300,China)

机构地区：[1]福建师范大学福清分校海洋与生化工程学院,福建福清350300 [2]现代设施农业福建省高等学校工程研究中心,福建福清350300

出　　处：《酿酒科技》2019年第6期44-48,共5页Liquor-Making Science & Technology

基　　金：福建省中青年教师教育科研项目(JT180634、JT180628);福建省科技厅农业引导性(重点)项目(2017N0012);福建省科技厅农业引导性项目(2018-G-58);福建省高等学校服务产业特色专业(食品科学与工程,闽教高[2016]24号);福建省高等学校应用型学科建设(食品科学与工程学科,闽教高[2017]44号);福建师范大学福清分校高级项目培育基金项目

摘　　要：通过富集培养、TTC平板筛选及摇瓶复筛,从龙岩沉缸酒厂提供的发酵菌粉中分离筛选出3株发酵性能较强的菌株:菌株S-21、S-36、S-40。对这3株菌进行耐高温、耐乙醇、耐糖性等耐受性实验,发现这3株菌均具有优良的耐受性。Three strains(S-21,S-36,S-40)with high fermentation performance were isolated from the fermentation powder provided by Longyan Chengang Winery through accumulated culture,TTC plate screening and shaking flask screening.Then high-temperature tolerance,ethanol tolerance,and sugar tolerance tests were performed on the three strains,and it was demonstrated that all the three strains had excellent tolerance.

关 键 词：酵母菌 耐受性 酒精度 生物量 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262.2[轻工技术与工程—食品科学与工程]