酱香型白酒酒醅中高产酒精酵母的筛选及耐受性研究  

Screening and tolerance of high-yield alcohol yeast in fermented grains of sauce-flavor Baijiu

作　　者：杨宁 唐英 黄杰惠 杨涛[1] YANG Ning;TANG Ying;HUANG Jiehui;YANG Tao(College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China)

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《中国酿造》2023年第5期50-55,共6页China Brewing

基　　金：湖南省重点研发计划项目(2020SK2140);贵州珍酒酿酒有限公司技术及开发项目(2020430102001228)。

摘　　要：该研究采用自然选育从高温堆积酱香型白酒酒醅中分离纯化酵母菌株,通过发酵能力测定及耐受性分析从中筛选高产酒精的优良酵母菌株,并通过形态观察及分子生物学技术对其进行菌种鉴定。结果表明,分离纯化得到12株酵母菌株,从中筛选到一株高产酒精酵母菌株JM12,该菌株在麦芽汁发酵培养基中30℃发酵72 h后酒精度为6.52%vol,高于对照安琪酿酒酵母(6.10%vol),具有较强的耐受性,在培养温度40℃、酒精度20%vol、pH 3.0、NaCl含量7%以及葡萄糖含量40%的条件下能较好生长发酵,可应用于白酒酿造,经鉴定,该菌株为酿酒酵母(Saccharomyces cerevisiae)。The yeast strains were isolated and purified from high-temperature stacked sauce-flavor(Jiangxiangxing)Baijiu fermented grains by natural selection,the high-yield alcohol superior yeast strains were screened by fermentation capacity determination and tolerance analysis,and identified by morphological observation and molecular biology techniques.The results showed that 12 yeast strains were isolated and purified,from which a high-yield alcohol yeast strain JM12 was screened.The alcohol content in the wort fermentation medium after fermentation with strain JM12 at 30℃for 72 h was 6.52%vol,which was higher than that of the control Angel Saccharomyces cerevisiae(6.10%vol).The strain JM12 had strong tolerance,and could grow and ferment well under the conditions of culture temperature 40℃,alcohol content 20%vol,pH 3.0,NaCl content 7%and glucose content 40%,which could be used in Baijiu brewing.The strain JM12 was identified as S.cerevisiae.

关 键 词：酿酒酵母 筛选 鉴定 高温堆积酒醅 发酵能力 耐受性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]