枇杷中产乙醇酵母的分离鉴定与生物学特性研究  

Isolation and Characterization of Ethanol-producing Yeasts from Loquat and its Biological Properties

作　　者：佀胜利 吴超群 申娜 彭明引 SI Shengli;WU Chaoqun;SHEN Na;PENG Mingyin(School of Life and Health Science,Kaili University,Kaili 556011,China)

机构地区：[1]凯里学院大健康学院,贵州凯里556011

出　　处：《现代食品》2023年第20期192-194,共3页Modern Food

基　　金：凯里学院博士专项课题“木质纤维质废弃物转化合成燃料乙醇途径与调控研究”(BS201507);贵州省科学技术基金项目“木质纤维素基燃料乙醇生物转化途径与调控研究”(黔科合基础[2017]1166)。

摘　　要：本研究从枇杷果实中分离筛选得到3株发酵产乙醇能力较强的酵母菌株,经鉴定,LY3为葡萄汁有孢汉逊酵母(Hanseniaspora uvarum),LY5、LY15为罕见有孢汉逊酵母(H.occidentalis)。分析表明,LY5对温度的耐受性较好,LY3对pH的耐受性较好。Three yeast strains with higher ethanol production ability were isolated and screened from loquat fruits.The strains were identified as Hanseniaspora uvarum or H.occidentalis.The analysis shows that LY5 has better temperature tolerance than others,while LY3have better tolerance to pH.

关 键 词：产乙醇酵母 分离鉴定 生物学特性 枇杷果实 

分 类 号：S667.3[农业科学—果树学]