柿果表面优势生长酵母菌分离及特性研究  

Isolation and Characterization of Superior Growth Yeast on Persimmon Fruit Surface

作　　者：姚娜[1] 谢甜鸽 刘格如 霍新宇 戎友燕 武晋海[1] YAO Na;XIE Tiange;LIU Geru;HUO Xinyu;RONG Youyan;WU Jinhai

机构地区：[1]山西师范大学,山西临汾041000

出　　处：《山西科技》2020年第2期22-25,36,共5页Shanxi Science and Technology

基　　金：山西省重点研发计划项目(201803D221016-5);山西省回国留学人员科研资助项目(2015-070)。

摘　　要：为酿造出具有独特风味的柿果酒,采用现代微生物操作技术对柿果表面的酵母菌进行分离鉴定,并对菌种进行发酵特性分析。结果表明,分离出的酵母菌为NW-1901和NY-1921,对于酵母菌的培养,温度应控制在28℃~32℃之间,酒精的体积分数应控制在5%,pH值为5左右,培养基内葡萄糖的质量分数应控制在5%左右,NW-1901的二氧化硫耐受性为200 mg/L,NY-1921的二氧化硫耐受性为150 mg/L。由此,可通过控制酵母菌最适生长条件使其生长繁殖。In order to produce fruit wine with a unique flavor,the yeast on the surface of persimmon fruit was isolated and identified by modern microbiological technique,and the characteristics of the strains were analyzed.The results show that the types of yeasts were identified as NW-1901 and NY-1921.For yeast culture,the temperature should be controlled between 28℃and 32℃,and the volume fraction of alcohol should be controlled at 5%,p H is about 5,the mass fraction of glucose in the medium should be controlled at about 5%,the sulfur dioxide tolerance of NW-1901 was 200 mg/L,the sulfur dioxide tolerance of NY-1921 was 150 mg/L.Thus,yeast growth and reproduction can be achieved by controlling the optimal growth conditions.

关 键 词：柿果表面 优势生长酵母菌 酿酒酵母 非酿酒酵母菌 葡萄牙假丝酵母 分离 鉴定 

分 类 号：TS261.1[轻工技术与工程—发酵工程]