酿酒酵母菌株的筛选与培养条件的优化研究  

Screening of Saccharomyces cerevisiae Strains and Optimization of Culture Conditions

作　　者：杜成龙 王冕 马金同 秦黎明 何宏魁 曹润洁 李安军 周鹏磊 DU Chenglong;WANG Mian;MA Jintong;QIN Liming;HE Hongkui;CAO Runjie;LI Anjun;ZHOU Penglei(Anhui Rise Well Technology Co.,Ltd.,Bozhou 236800,Anhui,China;Anhui Gujing Gongjiu Co.,Ltd.,Bozhou 236800,Anhui,China)

机构地区：[1]安徽瑞思威尔科技有限公司,安徽亳州236800 [2]安徽古井贡酒股份有限公司,安徽亳州236800

出　　处：《酿酒》2023年第2期89-92,共4页Liquor Making

基　　金：安徽省科技重大专项(202103a06020004)。

摘　　要：以实验室保藏的酿酒酵母为目标菌株,从生长条件、发酵能力的关键工艺因素进行研究分析,以提高菌株酿酒酵母的发酵力为目的,探究高发酵力酿酒酵母实验室最佳培养条件。为了确定酿酒酵母的最适培养条件,采用单因素试验及L_(9)(3^(3))正交试验研究影响酿酒酵母生长的关键因素,包括培养温度、培养时间及转子转速。结果表明优化的培养条件为培养温度30℃,转子转速150 r/min,培养时间20 h,培养条件优化后的发酵液发酵力为1.6269 U。Taking Saccharomyces cerevisiae stored in the laboratory as the target strain, the key technological factors of growth conditions and fermentability were studied and analyzed, aiming at improving the fermentability of Saccharomyces Cerevisiae strains with high fermentability. In order to determine the optimal culture conditions of Saccharomyces cerevisiae, the key factors affecting the growth of Saccharomyces cerevisiae were studied by single factor test and L_(9)(3^(3)) orthogonal test, including culture temperature, culture time and rotor speed. The results showed that the optimized culture conditions were culture temperature of 30℃, rotor speed of 150 r/min, and culture time of 20 h. The fermentation power of the fermentation broth after optimization of culture conditions was1.6269 U.

关 键 词：酿酒酵母 正交实验 培养条件 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程] TS261.15TS261.4