枇杷园中酿酒酵母的筛选、分离及鉴定  

Isolation and Characterization of Saccharomyces cerevisiae in Loquat Orchard

作　　者：朱安妮 康琳[1] 白菊红 谢印成 李丽娟 ZHU Anni;KANG Lin;BAI Juhong;XIE Yincheng;LI Lijuan(Chengdu Agricultural College,Chengdu 611130,China)

机构地区：[1]成都农业科技职业学院,四川成都611130

出　　处：《食品安全导刊》2022年第36期68-70,75,共4页China Food Safety Magazine

基　　金：成都农业科技职业学院自然科学类项目“液体发酵法生产葛根面包工艺研究”(20ZR203)。

摘　　要：为从自然界中筛选获得优良枇杷果酒发酵专用酿酒酵母,本实验从枇杷生产基地的果实和土壤中分离得到83株酵母菌,通过产气实验筛选出7株酿酒酵母,通过高糖耐受试验、高酸耐受试验、酒精耐受试验筛选出2株发酵良好、耐受力强的酿酒酵母,可用于枇杷果酒的生产。In order to obtain excellent Saccharomyces cerevisiae for loquat wine fermentation from nature,83 strains of yeasts were isolated from loquat orchard fruits and soil,7 strains of Saccharomyces cerevisiae were screened through gas production experiment,2 strains of Saccharomyces cerevisiae with good fermentation and strong tolerance were screened through high sugar tolerance test,high acid tolerance test,alcohol tolerance test,which could be used in the production of loquat fruit wine.

关 键 词：酿酒酵母 枇杷 分离鉴定 

分 类 号：TS261.11[轻工技术与工程—发酵工程]