内蒙古乌海地区沙漠葡萄发酵醪液中酿酒酵母菌的筛选与鉴定  

Screening and Identification of Saccharomyces cerevisiae in Fermentation Mash of Desert Grape in Wuhai Area of Inner Mongolia

作　　者：赵雪平[1] 温雅娇 李正英[1] 郑海武 黄海英[1] 李晓娟 ZHAO Xue-ping;WEN Ya-jiao;LI Zheng-ying;ZHENG Hai-wu;HUANG Hai-ying;LI Xiao-juan(Vocational and Technical College,Inner Mongolia Agricultural University,Baotou 014109,Inner Mongolia,China;College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,Inner Mongolia,China)

机构地区：[1]内蒙古农业大学职业技术学院,内蒙古包头014109 [2]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品研究与开发》2020年第5期164-170,共7页Food Research and Development

基　　金：内蒙古自治区教育厅产学研科技创新平台项目(NJCXY-19-05)

摘　　要：以内蒙古乌海地区沙漠葡萄自然发酵醪液为筛选来源,共分离纯化出22株酵母菌,通过复筛得到1株优良酵母菌KT3,经26S r DNA D1/D2区测序,鉴定为酵母菌属(Saccharomyces)的酿酒酵母菌(Saccharomyces cerevisiae);该酵母菌具有良好的耐受能力,耐酒精度为16%,耐SO2浓度为450 mg/L,耐高糖浓度为50%,耐pH值为2.5;并且具备高产酒精和低产硫化氢的能力,发酵产品风味协调,典型性强,可以用于葡萄酒的生产。22 strains of yeast in Wuhai area of Inner Mongolia were isolated and purified from natural fermentation mash. One strain of yeast KT3 was obtained through re-screening. The yeast was identified as Saccharomyces cerevisiae by sequencing in 26 S rDNA D1/D2 region. The yeast had good tolerance. Alcohol tolerance was 16 %,sulfur dioxide resistant concentration was 450 mg/L,sugar tolerance was 50 %,pH tolerance was 2.5. Furthermore,it had the ability of high-yield alcohol and low-yield hydrogen sulfide. The fermented product could be used in wine production since it had harmonious flavor and strong typicality.

关 键 词：酿酒酵母 葡萄酒 发酵醪液 筛选 鉴定 

分 类 号：TS262.6[轻工技术与工程—发酵工程]