中高温大曲发酵过程酿酒酵母的筛选与鉴定  

Screening and Identification of Saccharomyces cerevisiae During the Fermentation of Medium-and High Temperature Daqu

作　　者：李燕荣[1] 杨勇[1] 张龙云[1] 姜雷[1] 谭洪弟 贾亚伟[1] 郭风雪 LI Yanrong;YANG Yong;ZHANG Longyun;JIANG Lei;TAN Hongdi;JIA Yawei;GUO Fengxue(Yanghe Distillery Co.Ltd.,Suqian 223800,Jiangsu,China)

机构地区：[1]江苏洋河酒厂股份有限公司技术部,江苏宿迁223800

出　　处：《酿酒》2020年第5期44-47,共4页Liquor Making

摘　　要：为了确立一种简单且高效筛选中高温大曲发酵过程中酿酒酵母的方法,利用TTC显色实验对中高温大曲发酵过程中的22株酵母菌进行了产酒精能力初筛,并联合酵母菌麸曲发酵力和液态酒精发酵实验对初筛到的酵母菌株进行复筛和三级筛,最后通过分子生物学鉴定,确定4#和8#酵母菌株均为酿酒酵母(Saccharomyces cerevisiae)。首次对中高温大曲发酵全过程酵母菌的变迁做了较为细致的研究,将鉴定结果比对中高温大曲发酵过程酵母菌变迁表1可知,两株菌均分离自主发酵阶段。4#菌来自于主发酵2d曲心,8#菌分离于主发酵4d的曲皮。In order to develop a simple and efficient screening method for cerevisiae cerevisiae in high-temperature daqu,this paper attempts to screen 20 yeast strains during mid-high temperature daqu fermentation through TTC color development experiments.In combination with yeast gluten fermentation and liquid alcohol fermentation experiments,the yeast strains that were initially screened were re-screened and tertiary screened.Finally,through molecular biology identification,it was determined that both 4#and 8#yeast strains were Saccharomyces cerevisiae..And for the first time,the changes of yeast in the middle and high temperature hyperbolic fermentation process were studied in detail,and the identification results were compared to the yeast transition table in the fermentation process.4#bacteria come from the main fermentation 2D cleft,and 8#bacteria are separated fromthe main fermentation 4D cleft.

关 键 词：中高温大曲 酿酒酵母 TTC显色 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.15[轻工技术与工程—食品科学与工程]